Book

Officer Buckle and Gloria
​by Peggy Rathmann

Gloria and Officer Buckle are a great team. They know how to stay safe and share their knowledge with all the students in Napville: Officer Buckle reads his safety tips and Gloria acts them out. One day, a student slips on a puddle of banana pudding and starts Napville School’s biggest accident ever.

This banana pudding is too tasty to spill!​ Make Napville Banana Pudding for you and your family.

Cook

Napville Banana Pudding

Complexity: Complex dessert with tempering, whipping meringue.
Time: 40 minutes active baking plus 10-20 minutes in oven.

Ingredients

  • 1/2 cup sugar
  • 1/3 cup all purpose flour
  • 1/4 teaspoon salt
  • 2 cups milk
  • 4 egg yolks separated from whites (use egg whites below)
  • 1 teaspoon vanilla extract
  • 1 12 oz. box of vanilla wafers
  • 6 bananas
  • 6 tablespoons sugar
  • 4 egg whites
Note: you can use a double broiler or just a pan with a thick bottom that can go into the oven.

Directions

  1. In the top of a double boiler combine the 1/2 c. sugar, flour and salt.  Add the milk.  Separate the egg yolks and slightly beat with a whisk or fork; stir into mixture. Place the pan over simmering - not hard boiling - water (in the bottom of the double boiler) - don't let the simmering water touch the pan on top with the mixture in it.  If you don't have a double boiler, you can put the mixture in a pan directly over heat, but it has to be at the lowest temperature. Use your pan with the thickest bottom.  Cook the mixture while whisking occasionally until it is the consistency of thick custard.  Take off the double boiler and stir in the vanilla.  You can either use right away or put in a bowl and refrigerate.  If you refrigerate it, press a piece of plastic wrap directly on the surface of the custard to keep it from developing a "skin."
  2. Line a baking dish or oven proof serving dish with vanilla wafers.  Slice bananas over the wafers. Pour half of the custard over the bananas.  Repeat.
  3. To make the meringue, let the egg whites sit at room temperature for 30 minutes before beating.  In a small bowl, beat the egg whites  with an electric mixer on high until frothy and white.  Add the sugar 1 tablespoon at a time, and beat until stiff peaks form (turn off the beater and pull it out of the meringue  - if the mixture stays put, that's a stiff peak, if it falls back into the mixture, it's not ready). Spoon over the top of the pudding.  Once you have spread the meringue over the pudding, use the back of a spoon to make little swirls out of the meringue, all over the surface.
  4. Bake at 400 degrees until the top is golden brown.  Check on it throughout the baking time, because it can go from white to golden brown all at once. Depending on your oven, may take 10 - 20 minutes to brown.

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