Ingredients:

  • 1 cup Granulated Sugar (for custard)
  • 1/4 cup All-Purpose Flour
  • 1/2 tsp Fine Sea Salt
  • 3 cups Whole Milk
  • 5 Large Egg Yolks
  • 2 Tbsp Unsalted Butter, cubed
  • 1 Tbsp Pure Vanilla Extract
  • 6–8 medium Firmly Ripe Bananas, sliced
  • 1 (12 oz) box Vanilla Wafers
  • 5 Large Egg Whites, room temperature (for meringue)
  • 1/2 cup Granulated Sugar (for meringue)
  • 1/4 tsp Cream of Tartar

Instructions:

  1. Combine Dry Ingredients: Whisk together 1 cup of sugar, flour, and salt in a medium heavy-bottomed saucepan. Gradually whisk in the whole milk until smooth and lump-free.
  2. Cook the Base: Place the saucepan over medium heat. Cook, stirring constantly, until the mixture thickens and just begins to bubble (8–10 minutes). Reduce the heat immediately once boiling.
  3. Temper the Egg Yolks: In a separate bowl, whisk the 5 egg yolks. Slowly ladle about 1 cup of the hot milk mixture into the yolks while vigorously whisking. This tempering process slowly raises the temperature of the yolks without scrambling them.
  4. Finish Cooking: Pour the tempered yolk mixture back into the saucepan with the remaining hot mixture. Cook over medium-low heat, stirring constantly, for 1–2 minutes, until the custard is very thick and coats the back of a spoon. Do not allow it to boil. Remove from heat.
  5. Add Butter and Vanilla: Stir in the cubed butter until melted and smooth, then stir in the vanilla extract.
  6. Prepare Layers: Place a thin layer of custard on the bottom of a 9x13 inch dish to prevent the wafers from shifting.
  7. Build the Foundation: Arrange a layer of vanilla wafers over the bottom custard layer. Follow with a layer of sliced bananas, ensuring they are snug.
  8. Repeat: Pour half of the remaining custard over the bananas. Repeat the layers (wafers, bananas, and the final layer of custard).
  9. Cool Slightly: Cover the dish with plastic wrap pressed directly onto the surface of the custard. Allow to cool at room temperature while you prepare the meringue (about 30 minutes).
  10. Whip the Whites: Preheat the oven to 350°F (175°C). Whip the 5 room-temperature egg whites and cream of tartar on medium speed until soft peaks form.
  11. Add Sugar and Finish Meringue: Gradually add the 1/2 cup of sugar, one tablespoon at a time, continuing to whip on high speed until stiff, glossy peaks form.
  12. Top and Bake: Remove the plastic wrap and dollop the meringue over the warm pudding, spreading it right up to the edges of the dish to seal the pudding completely. Bake for 15–20 minutes, or until the meringue is lightly golden brown and set. Chill for a minimum of 4 hours, or ideally overnight, before serving.