Banana Pudding Parfaits

Banana Pudding Parfaits


1 1/2 cups sugar
2 heaping T. flour
1 1/2 cups evaporated milk
3 large eggs
1 stick (8 oz) unsalted butter
1 t. vanilla extract
30 vanilla wafers, crushed (about 1 cup crumbs)
3 to 4 bananas, sliced
1/2 cup sugar
1/2 t. vanilla

Mix sugar and flour in a saucepan. Separate eggs. Reserve whites for the meringue. Stir yolks with a fork until blended. Add milk in same cup as egg yolks. Slowly stir egg/milk mixture into sugar/flour mixture until well blended. Bring to a boil over medium heat, stirring constantly. Cook for 3 to 4 minutes, until very thick.

Remove thickened custard from heat, add butter and allow to melt.

Cool. Add vanilla extract. Divide half of the crushed wafers between 4 (8 oz) glasses or goblets. Top each with 5 to 6 slices banana.

Pour half of the cooled custard evenly into each glass over the bananas. Repeat each layer with the remaining ingredients.

Refrigerate until ready to serve.

To make meringue, whisk together the reserved egg whites and sugar in a large bowl. Set the bowl over a saucepan of gently simmering water and whisk constantly until the sugar is dissolved and whites are very hot to the touch. Transfer the mixture to the bowl of a standing mixer. Whip the whites until stiff, glossy peaks form and the meringue is cool. Add vanilla and mix well. Spoon the meringue or pipe with a piping bag over the pudding in each glass. You can also brown the meringue with a hand held blowtorch if desired.

(From World Wide Recipes (Mary))