All over Jaiper, street vendor carts have all sorts of wonderful things for sale - from brightly colored fruits, old familiar favorites to exotic kinds like the custard apple ( also known as the bullock's heart or Buddha fruit ), guava, and star fruit. Vegetable carts are piled high with various chilis from mild to fiery hot, luscious tomatoes, little round eggplants diifferent from those at home, okra or bindi as it's known in Hindi, and many types of squashes and salad items, In town, vendors spread their wares out on the busy road side, sitting next to each other on the ground so they can pass the hours, chatting, when no customers are around.
I never could see a game here in Jaipur, Rajasthan, India but, thanks to Yahoo Sports, I could follow them all, play by play and it was still pretty exciting. I won't get home till the
16th of November, after a five month stay here, but, rest assured, I will be toasting my
home team tonight with my Indian friends who are much more into cricket than baseball.
My three sons have eaten all sorts of gourmet desserts in restaurants around the globe - from tiramisu to creme brulee to more exotic fare. However, when asked what they want me to fix for special occasions, there is one favorite, which their grandmother always made when they visited. Now that my mother no longer is able to cook, they ask me to fix this Southern staple. The recipe used to appear on the back of the vanilla wafer box but, lately, I haven't seen it there. I was able to find it online, however, and I just made banana pudding for them the other day. I doubled the recipe so that it everyone would get at least two servings. Since my middle son, Alex, couldn't come down from Sacramento, I photographed it for him and sent his fiance the recipe.
Original Nilla Banana Pudding
Original Nilla Banana Pudding
Original Nilla Banana Pudding
Ready in: 60 mins.
Layers of Nilla wafers, creamy pudding and fresh banana slices
are the stars of this American classic.
3/4 cup sugar, divided
1/3 cup all-purpose flour
Dash salt
3 eggs, separated
2 cups milk
1/2 teaspoon vanilla extract
45 NILLA Wafers, divided
5 ripe bananas, sliced (about 3 1/2 cups), divided
Additional NILLA Wafers and banana slices, for garnish
1. Mix 1/2 cup sugar, flour and salt in top of double boiler.
Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water,
stirring constantly for 10 to 12 minutes or until thickened. Remove
from heat; stir in vanilla.
2. Reserve 10 wafers for garnish. Spread small amount of custard
on bottom of 1 1/2-quart casserole; cover with a layer of wafers
and a layer of sliced bananas. Pour about 1/3 of custard over
bananas. Continue to layer wafers, bananas and custard to make
a total of 3 layers of each, ending with custard.
3. Beat egg whites until soft peaks form; gradually add remaining
1/4 cup sugar and beat until stiff but not dry. Spoon on top of
pudding, spreading evenly to cover entire surface and sealing well
to edges.
4. Bake at 350°F in top half of oven for 15 to 20 minutes or
until browned. Cool slightly or refrigerate. Garnish with
additional wafers and banana slices just before serving.
Makes 8 servings
NUTRITIONAL INFORMATION per serving
287 calories, 6 g protein, 50 g carbohydrate, 7 g total fat
2 g saturated fat, 117 mg cholesterol, 134 mg sodium, 1 g dietary fiber.
