So much of what we call American food comes from southern recipes, and this one is no exception. Anne Byrne, who wrote the new cookbook Baking in the American South, stopped by Tonia's Kitchen to talk about the stories that come with the recipes, all 200 of them. Among them, Anne told Tonia about Aunt Elizabeth's Banana Pudding, which Anne says is the classic version of the pudding. It's homemade, it's rich and it's sweet, much like a custard.
.Serves 12
Prep: 45 to 50 minutes
Bake: 12 to 15 minutes
PUDDING1
1/3 cups (267 grams)granulated sugar
2/3 cup (80 grams) all-purpose flour
3/4 teaspoon salt
4 cups whole milk
6 large egg yolks
4 tablespoons (1/2 stick/57grams) unsalted butter
2 teaspoons vanilla extract
54 to 58 vanilla wafers
4 to 5 medium-ripe bananas, sliced1/4 inch thick (about 3full cups)
MERINGUE6 large egg whites
3/4 cup (150 grams) granulated sugar
1.Make the pudding: Place the sugar, flour, and salt in a heavy, large saucepan and stir to combine. Set aside.
2.Place the milk in a medium saucepan over low heat and stir until bubbles form around the edges of the pan and the milk is scalded, 3 to 4 minutes. Gradually stir the hot milk into the sugar mixture until combined, then place the large pan over medium-low heat and cook, stirring with a wooden spoon, until it thickens, 7 to 8 minutes. Remove the pan from the heat.
3.Place the egg yolks in a small bowl and beat with a fork until lightly combined. Spoon a tablespoon or two of the hot milk mixture into the egg yolks and stir with a fork to warm the eggs. Gradually spoon the egg mixture into the milk mixture in the saucepan, stirring constantly with a wooden spoon. Place the pan over medium-low heat and cook, stirring, until the mixture is smooth and thick, about2 minutes. Stir in the butter and vanilla and let the pudding cool.
4.Line the bottom and sides of a 9-by-13-inch glass or ceramic baking dish with the vanilla wafers, flat side down. Arrange the sliced bananas on top of the cookies. Spoon the pudding over the bananas and spread to cover them.
5.Heat the oven to 350ยบ F, with a rack in the middle.
Make the meringue:
Place the egg whites in a large clean bowl and beat on high speed with an electric mixer until soft peaks form, 2 minutes. Gradually add the sugar and continue beating until stiff peaks form, 3 to 4 minutes.
7. Using a rubber spatula, spread the meringue on top of the pudding so it covers the surface and nearly touches the edges of the dish. Bake until lightly browned, 12 to 15 minutes. Serve at once!
