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
Learn, plant, celebrate, and discover what North Carolina has to offer this month.
Warren Wheeler’s love of open spaces inspired him to start his own airline, blaze a trail into history, and pass his knowledge on to a new generation of pilots.
For our editor in chief, spring sunshine means marveling at a masterpiece.
At the North Carolina Museum of Art in Raleigh, some of French sculptor Auguste Rodin’s bronze figures live in the outdoors, steadfast yet ever-changing.
