We often spend Fridays, our day off, with my husband's parents. Their home is a respite and retreat for us and the kids. We stopped at the Farmers' Market today on our way up to their house, hoping to purchase some green chile to roast on the grill. Instead, I succumbed to an entreaty from a bunch of bananas and a box of vanilla wafers, promising to deliver the most comforting bowl of homemade banana pudding Mom would surely make for me with some coaxing. Alas, no coaxing was necessary for my loving, gracious Mom-in-law to meet the fancy of my cravings. Warm and soothing, with just the right amount of meringue to top it off, this is the best banana pudding on the planet...and I'm never given to superlatives! Try not to drool on your keyboard...and just go and make some for yourself. It's that good.
Mom's Banana Pudding
2 cups milk 3 egg yolks, beaten 2/3 cup sugar 2 tsp. butter 1 tsp. vanilla 1/4 cup cornstarch dash salt 1-2 bananas 1-2 cups vanilla wafers (enough to line bottom and sides of round baking dish) 3 egg whites a bit of vanilla dash cream of tartar 2 tbs. sugar
Mix cornstarch in with one cup of the milk. In a medium saucepan over medium heat, mix milk, cornstarch and milk mixture with beater egg yolks. Add sugar, and dash of salt. Continually whisk until mixture thickens. Mix in vanilla. Remove from heat. Add and mix in sliced bananas. Arrange vanilla wafers to cover bottom and sides of baking dish. Pour pudding and banans over wafers. Make meringue: With electric beater, beat egg whites, sugar, vanilla, and cream of tartar until glossy, stiff peaks form. Plop meringue onto pudding, sealing the edges of the baking dish with meringue. Bake at 350F for 12-15 minutes, or until golden. Serve warm.