Banana Pudding
by Chef Terry Conlan
Lake Austin Spa Resort (Texas)

2/3 cup flour
2 cups sugar, divided 1¼ c, ¾ c
½ teaspoon salt
2 cups 2% milk
2 cups fat free half & half
2 eggs
½ teaspoon vanilla
8 egg whites
80 vanilla wafers
5 cups sliced banana

Combine flour, 1¼ cups sugar and salt in a large saucepan. Gradually stir in milk and half & half. Cook, stirring, until thickened. Beat eggs in a second bowl. Whisk in a thin stream of hot milk mixture (about 2 cups), then whisk all back into the saucepan and cook, stirring for 2 minutes. Whisk in vanilla.

Beat the egg whites to soft peaks. Gradually beat in the ¾ cup sugar.

Divide half of the cookies into 16 oven proof ramekins. Top with half of the bananas; half of the custard. Repeat. Top with meringue. Bake at 325 degrees for 20 minutes. Cool. Chill.

Print a copy of this article,
Share it with a friend, 
and tell them about Destination Spa Group® at www.destinationspagroup.com