12 cups boiling water
1 tablespoon lemon juice
4 cups ice
2/3 cup white sugar
4 egg whites
1 1/2 teaspoons vanilla extract
3/4 cup evaporated milk
1/4 teaspoon vanilla extract
1 tablespoon white sugar
2 tablespoons egg white
1 teaspoon vanilla extract
3/4 cup white sugar
1 banana, cut into 1-inch cubes
2 strawberries, rinsed and sliced
1/4 cup evaporated milk
1/2 cup heavy whipping cream
1/2 teaspoon remaining white sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
In 7-inch spray pan, combine 1/2 cup sugar, 1 tablespoon milk, 1/2 teaspoon vanilla extract, and 2 cups boiling water; bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
In third bowl combine egg whites and 1 teaspoon vanilla. Simmer on low 20 minutes, stirring occasionally, until light and fluffy.
Stir in 2 cups milk, and vanilla extract. Stir, adding 1 cup water as needed to achieve desired consistency. Spoon pudding into prepared pan. Let set in refrigerator 10 minutes, then turn over pudding to coat and refrigerate for 1 hour or more.
In individual microwaveable bowl: Add 1/3 cup sugar, 1 teaspoon vanilla, 3/4 cup milk, 1/2 teaspoon vanilla extract, and milk; microwave on high power until mixture boils slowly (approximately 32 to 38 seconds). Pour into prepared pan.
Meanwhile, whisk remaining 1 cup water to make 4 cups; heat oven broiler.
Drizzle fat immediately over pudding. Return pudding to oven, and stir until browned. Place in oven for 3 minutes. Remove from oven, and turn cake over. Pour hot milk over the cake. Chill before serving.
Peel, core and coarsely chop strawberries. Fill 10 glasses with hot water, and fill with vanilla ice cream. Serve warm. Keep refrigerated.