BANANA PUDDING

             PUDDING                     ½ tsp nutmeg
             ¼ cup sugar                 1 lemon’s zest
             2 tbsp flour                4 oz vanilla wafers
             ½ tsp nutmeg                3-4 sliced bananas
             ¼ tsp salt                  MERINGUE
             1 whole egg                 2 egg whites
             2 egg yolks                 ⅛ tsp salt
             1-½ cups milk               ¼ cup sugar
             1-½ tsp vanilla             ¼ tsp vanilla

Whisk sugar, flour, nutmeg, and ¼ tsp salt. Whisk in whole egg, egg yolks, and ¼ cup milk until smooth. Heat remaining milk to 165° and whisk slowly in. Cook over low heat, whisking constantly, until mixture coats a heavy spoon, about 165°. Remove from heat and whisk in 1-½ tsp vanilla, nutmeg, and lemon zest.

Arrange wafers and bananas in layers in a buttered 1-½-quart casserole, with wafers on the bottom and bananas on top. Pour custard over the layers.

Beat the egg whites and ⅛ tsp salt until soft peaks form. Beat in ¼ cup sugar a tablespoon at a time. Continue beating until stiff peaks form. Beat in ¼ tsp vanilla. Spread meringue over pudding. Bake at 325° until browned, about 15 minutes.

Adapted from the “Spice Cook Book” (1964). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!