A historical dessert from Recipes from here and there (1900).
Preserved exactly as written in the original source
Mix three tablespoons sugar, pinch salt, two heaping tablespoons flour
Add to three beaten egg yolks
Slowly add one pint scalded milk
Cook until thick
When cool add one teaspoon vanilla
Pour into baked crust
When ready to serve slice two bananas on top
Cover with meringue made with three egg whites
Bake in quick oven until light brown
Modern guidance to help you succeed with this vintage recipe
Tempering the egg yolks by slowly adding hot milk prevents curdling by gradually raising their temperature. The flour acts as a starch stabilizer, preventing the egg proteins from bonding too tightly and creating a smooth, spoonable custard. Adding vanilla after cooling preserves its delicate aromatic compounds that would otherwise evaporate during cooking. The meringue browns quickly in a hot oven through Maillard reactions while insulating the custard below from overcooking.
The custard filling can be made up to 1 day ahead and stored with plastic wrap pressed directly against the surface to prevent a skin from forming. Refrigerate until ready to use. For best results, assemble the pie with bananas and meringue just before serving, as the meringue weeps when refrigerated and bananas darken over time.
This pie is best eaten the day it's made. If you must store leftovers, refrigerate uncovered for up to 2 days (covering will make the meringue weep). The meringue will soften and the bananas will darken, but the pie will still be safe to eat. Do not freeze, as the meringue and custard textures will be ruined.
AI-generated tips from Chef Cecil's culinary database
The custard filling can be made up to 1 day ahead and stored with plastic wrap pressed directly against the surface to prevent a skin from forming. Refrigerate until ready to use. For best results, assemble the pie with bananas and meringue just before serving, as the meringue weeps when refrigerated and bananas darken over time.
This pie is best eaten the day it's made. If you must store leftovers, refrigerate uncovered for up to 2 days (covering will make the meringue weep). The meringue will soften and the bananas will darken, but the pie will still be safe to eat. Do not freeze, as the meringue and custard textures will be ruined.
0 notes
Sign in to share your thoughts and connect with the community
Sign In to CommentLoading notes...
