One of my all-time favorite recipes of my Grandmother’s is her
I can remember going into her house and finding one fresh from the oven,
meringue on top.
I loved it straight from the oven.
This recipe, a little different from my Grandmothers, is made with whipped topping instead of meringue since I was making individual servings.
I think that it’s almost as good.
(I don’t know what it is, but she made everything taste better.)
1/3 cup flour (I used all-purpose)
pinch of salt
2 1/2 cups milk (I used reduced fat)
1 (14 ounce) can sweetened-condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla
3 cups sliced bananas
1 (11 ounce) package of vanilla wafers
2 cups whipping cream
1/4 cup powdered sugar
To make the pudding: In a medium saucepan, combine flour and salt. Place saucepan over medium heat and gradually stir in the milk, sweetened-condensed milk, and egg yolks. Cook over medium heat, whisking constantly, 10-12 minutes or until thickened. Remove from the heat and stir in the vanilla.
To make the whipped cream: Combine the whipping cream and powdered sugar in a large bowl and beat at high speed until stiff peaks form.
To assemble the banana puddings: Combine half of the bananas with the pudding and place in the bottom of the cups. Add a few vanilla wafers to cover the pudding. Top with whipped cream. Add a layer of the remaining bananas and repeat. Finish with whipped cream and top with a vanilla wafer.