Recipe courtesy of the American Egg Board.
4 large eggs, separated
1 1/2 cups granulated sugar
2 tablespoons cornstarch
4 cups skim milk (1 quart)
2 cups miniature marshmallows
2 tablespoon butter
1 tablespoon vanilla extract
4 to 6 bananas
1 (12-ounce) box vanilla extract wafers
- Beat egg yolks, sugar and cornstarch together in a large glass bowl (3 1/2 to 4 quart size). Gradually beat in the milk to mix.
- Heat mixture in microwave on HIGH for 3 minutes; stir and heat again for 3 minutes; stir and heat for 3 minutes. Stir mixture and heat at 2 minute intervals until desired degree of custard thickness. Cool for 20 minutes in refrigerator.
- Line a large serving bowl with vanilla extract wafers. If baking with meringue, place pudding in a deep oven dish. Top with half the bananas, half the pudding and repeat layers. If using, top with meringue (see next step), or simply chill and serve as is. (Tip: Gild the lily and top individual servings with a dollop of whipped cream.)
- If using egg whites for meringue, beat egg whites until stiff, gradually adding 4 tablespoons of sugar. Carefully spoon meringue on top of banana pudding, making sure to seal around edges, and bake in a preheated 375°F (190°C) oven for 8 to 10 minutes.
Makes 8 to 10 servings.
Recipe and photograph courtesy of the American Egg Board.