At the restaurant, I no longer prefer the meringue topping but instead like fresh whipped. Of course, the pudding must be very cold before you add the whipped cream. Otherwise, the warmth from the pudding will break down the ingredients of the whipped cream.

　　

Ingredients

serves 8 to 10

　　3/4 cup sugar

　　3 tablespoons all-purpose flour

　　2 cups milk

　　3 egg yolks

　　1 teaspoon vanilla

　　4 tablespoons (1/2 stick) butter

　　3 medium bananas, sliced

　　Vanilla wafers

　　

Meringue Topping

3 egg whites

　　1/4 teaspoon cream of tartar

　　6 tablespoons sugar

　　1 teaspoon vanilla

　　

Step 1

Mix together sugar and flour and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens—do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2 more minutes. Remove from heat and add vanilla and butter. Let cool. In a 13 × 9-inch casserole dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.

　　

Meringue Topping

Step 2

Preheat oven to 350 degrees. Beat egg whites with cream of tartar and sugar until stiff. Add vanilla. Spread over pudding mix; completely seal around edge. Bake until desired brownness on top.

　　Paula Deen's Kitchen Classics