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Stock Yard Restaurant: Banana Pudding


Banana Pudding

Stock Yard Restaurant Recipe

Serves 4-6

1/2 cup sugar
1/3 cup all purpouse flour
1/4 teaspoon salt
2 cups milk 3 eggs seperated
1 tablespoon vanilla extract
3 ripe bananas
vanilla wafers
1/4 cup sugar for meringue

In the top of a double boiler over hot but not boiling water, blend in the flour, salt and 1/2 cup of sugar. Add the milk and cook until thickened, stirring constanly. Remove from the heat.

In a small bowl, beat the egg yolks slightly. Gradually add the eggs to the custard. Return the pan to the ouble boiler and cook 2 minutes, stirring constantly. Remove from the heat and add the vanilla.

Preheat oven to 425 degrees. Layer a 9 x 14 inch, casserole alternately with vanilla wafers and bananas. Pour the custard on top.

In a medium bowl and using an electric mixer, beat the egg whites until stiff. Gradually add the remaining 1/4 cup sugar. Spread the meringue over the pudding, sealing to the edge of the crust. Bake for 12 minutes or until the meringue crust browns evenly.

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