Maya Angelous Banana Meringue Pudding Recipes

MAYA ANGELOU'S BANANA PUDDING RECIPE - (5/5)

Steps:

• Preheat oven to 350°F. In a large saucepan, combine 1/3 cup sugar, cornstarch and salt; stir until blended. Mix in milk. Cook over medium heat, stirring constantly until thickened and boiling. Boil 1 minute, then remove from heat. In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended. Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard. In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks. Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.

MAYA ANGELOU'S MAN-WINNING BANANA PUDDING/BANANA PIE W. MERINGUE

Steps:

• Preheat oven to 350°.
• In a large saucepan, combine 1/2 cup sugar, cornstarch and salt; stir until blended.
• Mix in milk.
• Cook over medium heat, stirring constantly until thickened and boiling; boil 1 minute and remove from heat.
• In a small bowl, whisk egg yolks. Then whisk in about 1/2 cup of the hot custard until blended. Pour yolk mixture back into the saucepan of custard; cook over medium heat, stirring, for 2 minutes.
• Stir in butter and vanilla until blended.
• Place vanilla wafers [these could be crushed in a large bag with a rolling pin] on the bottom of a shallow 2-quart casserole dish.
• Top with layers of banana slices and custard.
• Repeat layering, ending with custard.
• In a large mixing bowl, beat egg whites that are at room temperature with 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
• Spoon meringue over hot custard immediately, making sure the meringue touches the baking dish on all sides (this prevents shrinking).
• Transfer to oven and bake until golden, about 20 minutes.
• Remove pudding from oven and cool 1 hour.
• Refrigerate at least 4 hours before serving.

SOUTHERN STYLE BANANA PUDDING WITH MERINGUE

Steps:

• Heat oven to 350°F.
• Beat pudding mixes and milk in medium saucepan with whisk until blended. Beat egg yolks in small bowl until blended. Gradually stir into milk mixture. Bring to full rolling boil on medium heat, stirring constantly. Remove from heat.
• Arrange layer of wafers on bottom and up side of 2-qt. baking dish. Top with layers of 1/3 of the pudding and half the banana slices. Repeat layers; cover with remaining pudding.
• Beat egg whites and cream of tartar in medium bowl with mixer on high speed until foamy. Gradually beat in sugar until stiff peaks form. Spread over pudding, sealing to edge of dish.
• Bake 15 min. or until meringue is browned. Cool.

BANANA PUDDING WITH MERINGUE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside.
• In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish.
• In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole.
• Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.