Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Banana hook stand — prevents bruising, extends ripeness
Large cypress tub — season sushi rice for parties and large batches
Grade A bourbon vanilla beans for custards, ice cream, extracts
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Banana hook stand — prevents bruising, extends ripeness
Large cypress tub — season sushi rice for parties and large batches
Grade A bourbon vanilla beans for custards, ice cream, extracts
You're reading one of recipes available free. Full library with Gastronome.
Combine sugar, flour pudding mix, and salt in a 3 quart heavy pan. Stir in egg yolks and milk. Blend well. Cook, stirring constantly until thickened. Remove from heat and add vanilla. Spread small amount on bottom of 3 quart casserole. Cover with vanilla wafers. Top with layer of 2 sliced bananas. Pour about 1/2 of custard over bananas and layer all again, with the rest of the custard on top. Beat egg whites until stiff but not dry. Gradually, add 1/2 cup sugar and beat until stiff peaks form. Spoon on top of pudding spreading over entire surface all the way to the edge. Bake at 350° for 10 to 15 minutes.