Taken From Southern Living Comfort Food Recipes.
Am making this for dinner tomorrow night for dinner. Love the combination of bananas and caramel.
1/2 cup firmly light brown sugar
1/4 cup butter
1/4 teas ground cinnamon
4 large ripe bananas, sliced
1 cup granulated sugar, divided
1/3 cup four
2 large eggs
2 cups milk
4 large eggs, separated
2 teas vanilla
48 vanilla wafers (I am using a package of Keebler Shortbread cookies, crushed)
Cook first 3 ingredients in a large skillet over medium heat. Stir constantly for 2-3 min or until bubbly. Add bananas; cook 2-3 min or until thoroughly heated. Remove from heat and set aside.
whisk together 1/4 cup granulated sugar and next 3 ingredients and 4 egg yolks in a heavy saucepan. Cook over medium heat whisking constantly 8-10 min or until a pudding-like thickness. Mixture will just begin to bubble and will hold soft peaks when whisk is lifted. Remove from heat and stir in vanilla.
Divide half of banana mixture, pudding and wafers among 8 (1 cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding and wafers (or crushed cookies)
If topping with meringue, beat the 4 egg whites at high speed with mixer until foamy. Add remaining 1/4 cup sugar, 1 tables at a time, beating until stiff peaks form and sugar is dissolved (2-4 min). Spread meringue over ramekins. Place ramekins on a baking sheet.
Bake at 325 for 15-20 min or until meringue is golden. Let cool on a wire rack 30 min before serving.
*I will use whipped cream instead of the meringue….we need all the fat content and calories we can get. We haven’t had our quota of cholesterol yet this week, as we substituted sliced tomatoes tonight for our normal fat-laden dressing soaked salad.