Words simply cannot describe how absolutely fabulous this dessert is, or was.  Southern Living once again introduces readers to a delicious dessert, Southern Living Caramelized Banana Pudding, spinning a classic recipe into a new traditional favorite.  Oh my goodness, this recipe is to delicious and beyond.
Photo: Jennifer Davick; Styling: Annette JosephÂ
I prepared the Southern Living Caramelized Banana Pudding recipe late Saturday afternoon, served it for dessert, and the rave reviews and culinary praises can still be heard this morning. Â Â Â
Southern Living Caramelized Banana Pudding
Ingredients Â
½  cup firmly packed light brown sugar
¼  cup butter
¼  teaspoon ground cinnamon
4 Â large ripe bananas, sliced
1  cup granulated sugar, divided
1/3  cup all-purpose flour
2 Â large eggs
2  cups milk
4 Â large eggs, separated
2  teaspoons vanilla extract
48 Â vanilla wafers
Directions
Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly.
Add bananas; cook 2 to 3 minutes or until thoroughly heated. Â Remove from heat.
Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan.
Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.)
Remove from heat, and stir in vanilla. Â Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.
Beat 4 egg whites at high speed with an electric mixer until foamy.  Add remaining ¼ cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).  Spread meringue over ramekins.  Place ramekins on a baking sheet.  Bake at 325° for 15 to 20 minutes or until meringue is golden.  Let cool on a wire rack 30 minutes.
My ramekins are not the appropriate size. Â I used a 9 X 9 inch ovenproof glass baking dish and adjusted the vanilla wafer count. Â The baking time did not change.
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