Banana Pudding
Photo by M Kasahara Banana pudding is one of my favorite Southern desserts, and I won't lie: The higher the milk fat used in the recipe, the richer and better tasting the pudding is. Cream makes a heavenly banana pudding, but in the interest of staying healthy and slender, I make a few concessions. I try to retrain my tastesbuds to like lighter versions of the most decadent sweets. Most of the time, here is how I eat banana pudding: Banana Pudding Ingredients: 4 eggs, separated 1/3 cup sugar, plus 2 tablespoons of vanilla sugar (if you have it) 3 tablespoons flour Dash of salt 7 cups milk 2 teaspoons vanilla Cinnamon graham crackers (or the traditional Vanilla Wafers. I have also used ginger cookies) 3-4 ripe bananas Directions: 1. Beat the egg yolks and sugar together. I use an electric hand mixer and beat it right in a large saucepan, so I have one less bowl to wash. (Yes, I am THAT lazy!) 2. Save the egg whites in a separate mixing bowl for later. 3. Add the flour, cornstarch,...