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Banana Pudding with Toasted Meringue
Melissa Hart

Banana Pudding with Toasted Meringue

Warm vanilla custard softens the wafers while the banana slices keep some shape underneath. The meringue belongs right on the hot pudding so it seals to the edges instead of weeping. This is best the day it is assembled, after a few hours of chilling but before the wafers disappear completely.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 10
Ingredients Method

Ingredients
  

  • 4 cups whole milk
  • 3/4 cup granulated sugar plus 1/3 cup for meringue
  • 1/3 cup all-purpose flour
  • 1/4 tsp kosher salt
  • 4 large eggs separated
  • 2 tbsp unsalted butter
  • 2 tsp vanilla extract
  • 11 oz vanilla wafer cookies
  • 4 ripe but firm bananas sliced 1/4 inch thick
  • 1/4 tsp cream of tartar

Method
 

  1. Heat the oven to 350°F and whisk the milk, 3/4 cup sugar, flour, salt and egg yolks in a heavy saucepan.
  2. Cook over medium heat for 8 to 10 minutes, whisking constantly, until the custard bubbles and coats a spoon, then stir in the butter and vanilla.
  3. Layer half the wafers, half the bananas and half the hot custard in a 2 1/2-quart baking dish and repeat the layers.
  4. Beat the egg whites and cream of tartar to soft peaks, gradually add the remaining 1/3 cup sugar, and beat to glossy stiff peaks.
  5. Spread the meringue over the hot custard all the way to the dish edges.
  6. Bake for 10 to 12 minutes until the peaks are toasted and the meringue reaches 160°F.
  7. Cool for 30 minutes and refrigerate for 3 hours before serving.