My Banana Pudding, like all my desserts, is made from scratch for a number of reasons, not the least of which is that I like desserts with less sugar than is usual. Puddings made with boxed pudding or instant pudding mix, and even most from-scratch recipes, are way sweeter than they need to be.
|I can't tell you how much I lovelovelove this pan! I really, really do!|
8 large egg yolks (reserve whites for meringue)
2/3 cup sugar
1/4 teaspoon salt
3 tablespoons unsalted butter, cold
1 tablespoon vanilla extract
70 vanilla wafers
6 medium ripe bananas
Juice of half a lemon
1/2 teaspoon cream or tartar
1/2 teaspoon vanilla extract
3 tablespoons sugar
Cover bottom of 13x9x2-inch baking dish with 35 vanilla wafers. Peel bananas and cut them into 1/4-inch-thick slices, squeeze on a bit of lemon juice to prevent browning and layer over the wafers, overlapping the banana slices so you have a really solid layer of bananas. Add another layer of 35 wafers. Pour on the custard, and smooth the top. Drop the dish on a towel-cushioned counter two or three times to settle the layers.