Nanny's Southern 'Nana Puddin'
Holly Grier- Wallace
How to Make Nanny's Southern 'Nana Puddin'
- Chill in the refrigerator for about an hour before serving...if you have the patience!
- Meringue Topping: I use two large bowls for making my meringue, the bottom bowl I fill with about 3” of ice water, then I place the other bowl on top of the other to keep my egg whites chilled while I'm mixing them (metal or glass bowls work best for meringues). Place the egg whites in the bowl and mix on medium gradually adding up to 1 tbs of sugar (more or less according to your sweet tooth), until the eggs begin to form thick peaks. Keep adding sugar to taste and mixing until you have a thick meringue.
Here is a great website for making the best meringue possible! whatscookingamerica.net/...ingue.htm