On the night of good news -- they did accept our offer -- this was the taste in my mouth: a perfectly comforting happy pudding. This dessert is extraordinarily delicious right out of the oven or from the fridge the next day. I recommend making it right *now*
Caramelized Banana Pudding
from Southern Living, February 2012
- 1/2 cup firmly packed light brown sugar
- 1/4 cup butter
- 1/4 teaspoon ground cinnamon
- 4 large ripe bananas, sliced
- 1 cup granulated sugar, divided
- 1/3 cup all-purpose flour
- 2 large eggs
- 2 cups milk
- 4 large eggs, separated
- 2 teaspoons vanilla extract (I forgot this and added some to the egg whites)
- 48 vanilla wafers (I definitely didn't count) *We ended up with Whole Foods generic vanilla wafers -- 365 brand in a blue box -- GOOD cookies
- 1. Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.
- 2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.
- 3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.
- 4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.
- 5. Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.