Writers and non-writers alike mourn the death of Maya Angelou today. She was so much to so many: I think she was such a good writer because she lived so much. She danced, sang, shared, and took in as much as she let out.
Though her poems are now legendary – and I will probably post one eventually – today I’d like to post her recipe for banana pudding instead. I love this recipe, and turn to it often. It’s in her book Hallelujah! The Welcome Table and also online.
Please share what you knew/loved/miss about Maya Angelou. She was nothing less than inspiration personified; let’s honor her today.
Maya Angelou’s Banana Pudding
- 3/4 cup plus 1 tablespoon sugar
- 1/3 cup cornstarch
- Pinch of salt
- 3 cups milk
- 8 eggs , separated
- 3 tablespoons butter
- 1 tablespoon pure vanilla pure vanilla extract
- 3 cups vanilla wafers
- 4 ripe ripe bananas , thinly sliced
- 1/2 teaspoon cream of tartar
In a small bowl, whisk egg yolks, then whisk in about 1/2 cup of hot custard until blended. Pour yolk mixture back into saucepan of custard; cook over medium heat, stirring, 2 minutes. Stir in butter and vanilla until blended.
Place vanilla wafers on bottom of a shallow 2-quart casserole dish. Top with layers of banana slices and custard. Repeat layering, ending with custard.
In a large mixing bowl, beat egg whites and 1/4 cup sugar at low speed until frothy. Add cream of tartar; increase speed to medium and gradually beat in remaining sugar. Beat until egg whites hold stiff peaks.
Spoon meringue over hot custard immediately, making sure that meringue touches baking dish on all sides (this prevents it from shrinking). Transfer to oven and bake until golden, about 20 minutes. Remove pudding from oven and cool 1 hour. Refrigerate at least 4 hours before serving.