A TASTE OF NOSTALGIA

THIS MONTH'S FEATURED RECIPE

GRANDMA'S OLD-FASHIONED COOKED BANANA PUDDING

3 1/2 Tbsp. all purpose flour

1 1/3 cup sugar

pinch of salt

3 eggs, separated

3 cups of whole milk

2 tsp. vanilla

1 (12 oz.) pkg. vanilla wafers

6 med. bananas

1/4 c. + 2 tbsp. sugar

Combine flour, sugar and salt in a heavy saucepan. Beat egg yolks. Combine egg yolks and milk, mixing well. Stir into dry ingredients. Cook over medium heat, stirring constantly until smooth and thickened. Remove from heat. Stir in vanilla.

Layer one third of wafers in a 1 quart baking dish. Slice 2 bananas. Layer over wafers. Repeat twice. Beat egg whites until foamy. Add sugar, 1 tablespoon at a time. Add vanilla. Whip till stiff peaks form. Spread on filling and bake at 250 degrees until light brown. Serve warm

CHEF KIKI TIP

Brush sliced bananas with a little lemon juice before layering. It helps keep them from browning without changing the flavor.

LEFTOVERS

Banana pudding with meringue is best served the day it's made. Refrigerate leftovers for up to 2 days, but expect the meringue to soften a bit as it chills.

MAKE IT AHEAD

Make the custard a day ahead and refrigerate until completely chilled. Just before serving, layer with bananas and vanilla wafers, top with fresh meringue, and bake until lightly browned.