A Year-Round Guide to Franklin and Nantahala

For the custard: ½ cup sugar ⅓ cup plain flour Dash of salt 4 large egg yolks, beaten 2 cups milk ½ teaspoon vanilla extract 1 box vanilla wafers 6 large

Madison County Championship Rodeo

For the custard: ½ cup sugar ⅓ cup plain flour Dash of salt 4 large egg yolks, beaten 2 cups milk ½ teaspoon vanilla extract 1 box vanilla wafers 6 large

Rosemary and Goat Cheese Strata

For the custard: ½ cup sugar ⅓ cup plain flour Dash of salt 4 large egg yolks, beaten 2 cups milk ½ teaspoon vanilla extract 1 box vanilla wafers 6 large

‘Nana Puddin’

For the custard:
½ cup sugar
⅓ cup plain flour
Dash of salt
4 large egg yolks, beaten
2 cups milk
½ teaspoon vanilla extract
1 box vanilla wafers
6 large bananas

For the meringue:
4 large egg whites, room temperature
¼ teaspoon cream of tartar
¼ sugar

For the custard: Preheat oven to 425˚. Combine sugar, flour, and salt in the top of a double boiler. Stir in egg yolks and milk; blend well. Cook, stirring constantly, until thick. Add vanilla. Spread a little custard in the bottom of a 1½-quart casserole dish. Cover with a layer of vanilla wafers and then sliced bananas. Continue to layer custard, wafers, and bananas, ending with custard. Spoon meringue on top, covering completely to edges. Sprinkle top with a little sugar. Bake for 5 minutes or until meringue is golden brown. 

For the meringue: Beat egg whites and cream of tartar to soft-peak stage. Gradually sprinkle in sugar and continue beating until stiff peaks form. Do not overbeat, or meringue will be too dry to spread. Best served warm. Recipe may be doubled.

 

print it

This story was published on Sep 01, 2011

Community Cookbook Series

Community Cookbook Series

For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.