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Pineapple Pudding
Ingredients:
1½
cup sugar
2 tablespoons flour
1½ cup evaporated milk
3 eggs
1 stick butter
1 teaspoon vanilla
2 large cans crushed pineapple
¾ box of
vanilla wafers
Couple sprinkles cream of tartar
Procedure:
- Mix sugar and flour in a saucepan.
- Separate eggs.
- Stir yolks with a fork until
blended.
- Add milk in same cup as egg
yolks.
- Slowly stir egg/milk mixture
into sugar/flour mixture until well blended.
- Put saucepan on low heat and
allow to cook until a custard forms and thickens.
- Stir it a time or two.
- Remove thickened custard from
heat, add butter and allow to melt.
- Cool.
- Add vanilla flavoring.
- While allowing custard to
cool, in glass dish, measuring 9 x 5 x 2-inches, place a single layer of vanilla wafers.
- Cover wafers with a layer of pineapples.
- Repeat layers 2 times. (3 layers each of wafers and pineapples)
- Pour cooled custard over wafers
and pineapple.
- Add a couple of sprinkles
of cream of tartar to the egg whites.
- Using an electric mixer, beat
until frothy.
- Continue beating and add ½ cup sugar and ½ teaspoon vanilla.
- Spread on top.
- Bake at 375° F in a pre-heated oven
for 10 to 15 minutes or until brown.
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