Cayman Prep and High School have produced a book of multi-cultural family recipes that everyone
can enjoy.

It was made possible through the selfless efforts of the parents of Cayman Prep students who worked tirelessly to see the project through to fruition.

iNews will be serializing local and world recipes from Prep to Success which is available to buy at Cayman Prep and High School, Diver’s Supply & Book Nook.

BANANA PUDDING

Nutrition Facts per serving: Calories 26 1.8, Protein 5. 166 Gm, Carbs48.98 Gm, Fat5.874 Gm, Cholesterol 70.4 3 mg , Dietary Fiber 1.363 Gm, Sugar 17.4 4 Gm, Sodium 1 3 1.2mg, Calcium 85 mg , Potassium 329.5 mg, Iron 1.398 mg

Directions

1.         Preheat oven to 350°F.

2.         Mix together flour, salt and ½ cup of the sugar in the top of a double boiler.

3.         Add egg yolks and milk to the dry ingredients; mix well.

4.         Cook uncovered over boiling water for 10 to 12 minutes, or until thickened, stirring constantly to
avoid lumpiness.

5.         When thickened, remove from heat, and stir in the vanilla extract.

6.         Cover the bottom of a 2 quart baking dish with Nilla Wafers, and prop wafers all around the sides of the baking dish.

7.         Top the wafers with the sliced bananas.

8.         Spread the pudding over the bananas.

9.         With an electric mixer on high speed, beat egg whites until soft peaks form.

10.     Gradually add the remaining 1/4   cup sugar, beating until s tiff peaks form.

11.        Spoon over pudding; spread evenly to cover entire surface, using back of spoon or a rubber
spatula to fluff up the meringue.

12.      Bake 15 to 20 minutes, or until lightly browned.

SERVES 12

• 1/3 cup all purpose flour
• ¾ cup sugar, divided
• Das h salt
• ½ tsp. vanilla extract
• 3 eggs, separated
• 2 cups milk
• Approx. ¾ of a (12 oz.) box
• Nilla Wafers
• 6 lg. ripe bananas, sliced into ¼” rounds