michaelman2
Well-known member
Had a hankering for some banana pudding and since we have been talking about Pyrex and Corningware, I used the Pyrex double boiler and a Pyrex Westinghouse Roaster Oven dish for the treat....Both of the Pyrex pieces belonged to my grandmother. In the recent vintage Pyrex thread I learned much and now even take further precautions when using these pieces.
Namely, I never allow the hot Pyrex to come in contact with a cold surface such as a counter. I took the hot baking dish from the oven with a cloth potholder that was completely dry. I placed the hot oven dish on a silicone pot holder and not directly on the cold counter. The double boiler will cool down before I clean it...etc..
Recipe:
INGREDIENTS
1⁄2 cup + 2 tbsp granulated sugar
1⁄3 cup all-purpose flour
1 dash salt
4 eggs, separated, at room temperature
1 12oz can Evaporated Milk (add enough water to create 2 cups milk)
1⁄2 teaspoon vanilla extract
35 -45 Vanilla Wafers, reserve 10/12 for garnish)
5 -6 medium bananas, sliced thinly into coin shaped pieces (fairly ripe work best)
Combine 1/2 cup sugar, flour and salt in top of double boiler.
Stir in 4 egg yolks and milk; blend well.
Cook, uncovered, over boiling water, stirring constantly until thickened.
Reduce heat and cook, stirring occasionally, for 5 minutes.
Remove from heat; add vanilla.
Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas.
Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each, ending with custard.
Meringue:
Pre-heat oven to 425
Beat egg whites until stiff but not dry; gradually add 1/4 cup sugar and beat until stiff peaks form. (using a bit of cream of tarter helps in this step, shake 1/4 tsp into the egg whites)
Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
Bake at 425 degrees for 5 minutes or until delicately browned.
Cool slightly or chill. (It really is fantastic to eat when warm)
Namely, I never allow the hot Pyrex to come in contact with a cold surface such as a counter. I took the hot baking dish from the oven with a cloth potholder that was completely dry. I placed the hot oven dish on a silicone pot holder and not directly on the cold counter. The double boiler will cool down before I clean it...etc..
Recipe:
INGREDIENTS
1⁄2 cup + 2 tbsp granulated sugar
1⁄3 cup all-purpose flour
1 dash salt
4 eggs, separated, at room temperature
1 12oz can Evaporated Milk (add enough water to create 2 cups milk)
1⁄2 teaspoon vanilla extract
35 -45 Vanilla Wafers, reserve 10/12 for garnish)
5 -6 medium bananas, sliced thinly into coin shaped pieces (fairly ripe work best)
Combine 1/2 cup sugar, flour and salt in top of double boiler.
Stir in 4 egg yolks and milk; blend well.
Cook, uncovered, over boiling water, stirring constantly until thickened.
Reduce heat and cook, stirring occasionally, for 5 minutes.
Remove from heat; add vanilla.
Spread small amount on bottom of 1 1/2 quart casserole; cover with layer of Nilla Wafers. Top with layer of sliced bananas.
Pour about 1/3 of the custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers each, ending with custard.
Meringue:
Pre-heat oven to 425
Beat egg whites until stiff but not dry; gradually add 1/4 cup sugar and beat until stiff peaks form. (using a bit of cream of tarter helps in this step, shake 1/4 tsp into the egg whites)
Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.
Bake at 425 degrees for 5 minutes or until delicately browned.
Cool slightly or chill. (It really is fantastic to eat when warm)
