Banana Pudding Recipe

How to make it

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• Preheat oven to 325*.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 1/4c sugar, and salt in a large sauce pan; stir with a whisk. Gradually add milk; stir until smooth. Scrape seeds from vanilla bean; add seeds and bean to milk mixture.
• Cook over medium heat 12 minutes or until thick and bubbly, stirring constantly.
• Place eggs in a large bowl, if using vanilla extract beat it in with the eggs, gradually add hot milk mixture, stirring constantly. Place mixture in pan; cook over medium heat 2 minutes or until thick and bubbly, stirring constantly. Discard vanilla bean.
• Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add 3/4 cup sugar, 1 tablespoon at a time, until stiff peaks form.
• Arrange half of vanilla wafers in the bottom of a 13 x 9" baking dish. Arrange half of banana slices over wafers. Pour half of custard over banana. Repeat procedure with remaining wafers, banana, and custard.
• Top with meringue, spread evenly to edge of dish.
• Bake at 325* for 20 minutes or until lightly browned. Serve pudding warm or chilled.
• Serving size 3/4 cup; 289 calories; 16% from fat
• Very good and very sweet for a low fat low calorie dish.

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