Sara Butera Ranelli's Homemade Banana Pudding

Sara Butera Ranelli's Homemade Banana Pudding

1 & 3/4 cups sugar

1/4 cup flour

pinch of salt

5 bananas

1 box of vanilla wafers

1 lg can evaporated milk

1 & 1/2 cups whole milk

1 capful vanilla extract

1/2 stick butter

Preheat oven to 350 degrees F (175 degrees C).

To Make Pudding:

In a medium.large saucepan, combine 1 1/2 cups sugar with 1/4 cup flour and a pinch of salt. Mix dry ingredients well to make sure there are no small clumps of flour.

Then stir in 1 large can of evaporated milk and 1 &1/2 whole milk, whisking constantly.

Add 3 egg yolks and whisk into mixture

Place mixture over medium heat - whisking constantly - and cook until mixture begins to bubble around edges of the pot - not boiling - then reduced heat and continue to whisk constantly until mixture thickens.

Remove from heat and stir in 1 capful of vanilla extract and 1/2 stick of softened pure "lightly salted butter." Whisk until mixture begins to take on a sheen and set aside.

Line the bottom of a large bowl with a layer of vanilla wafers then a layer of banana slices.

Pour half of pudding over vanilla wafer and banana layer while still hot.

Make another layer of alternating vanilla wafers with banana slices on top and pour remaining pudding over second layer of banana layer.

To Make Meringue: In a medium metal bowl, use hand mixer and beat egg whites until foamy. Gradually add 1/4 cup sugar- a little at time, constantly beating egg whites until whites are stiff and will peak. Spread meringue onto last pudding layer covering it completely and using spoon to create peaks around the top of the bowl.

Bake in preheated oven for 15 minutes, just until meringue peaks is browned. Chill before serving.