RECIPE AND PHOTOS SUBMITTED BY Sybil Davis
I made the classic vanilla wafer banana pudding with a slight twist. Blueberries. Italian meringue. ( boiled sugar/water syrup to 240 degrees)
Recipe from the wafer box. There’s a meringue recipe on the box too. I used an Italian meringue. recipe posted below
Separate your eggs.
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Cook the flour, yolks, sugar, pinch of salt in a double boiler until it is thicken then add teaspoon vanilla.Also 2 c. Of whole milk.
Layer the custard with the bananas, vanilla wafers and blueberries are optional.
Pour costard over
I prefer the italian meringue because the super hot syrup heats the egg whites. Slimmer chance of salmonella from raw eggs. Need to use a candy thermometer to get the 240 temp. Touch the mixer bowl and it should be hot after the syrup is mixed in.
1 c. Sugar
1/3 c. Water
Use a small pot and let the sugar/water boil until 240 degrees.
Pour this over the beaten egg whites and the 1/4 t. Cream of tartar. Add the syrup to the soft peak egg whites slowly while the beater is on medium.
Then continue beating until firm peaks and spread on the wafer/custard.
Bake at 350 degrees for 20 minutes.
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