Ingredients:

  • 1 cup (240 ml) granulated sugar
  • 3 tablespoons (25 g) cornstarch
  • 1/4 teaspoon (1.25 ml) salt
  • 3 cups (720 ml) whole milk
  • 4 large egg yolks
  • 2 tablespoons (30 ml) unsalted butter
  • 1 teaspoon (5 ml) vanilla extract
  • 1 (12 ounce/340g) box vanilla wafers (like Nilla Wafers)
  • 4-5 medium ripe bananas, sliced
  • 4 large egg whites
  • 1/4 teaspoon (1.25 ml) cream of tartar
  • 1/2 cup (120 ml) granulated sugar

Instructions:

  1. Whisk together sugar, cornstarch, and salt in a saucepan. Gradually whisk in milk. Whisk in egg yolks. Cook over medium heat, stirring constantly, until thickened and smooth. Remove from heat and stir in butter and vanilla extract. Cover with plastic wrap.
  2. Line the bottom of the bowl with vanilla wafers. Top with sliced bananas. Pour a layer of custard over the bananas. Repeat layers of wafers, bananas, and custard, ending with a custard layer.
  3. Preheat oven to 350°F (175°C). Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff, glossy peaks form. Spread meringue evenly over the top of the pudding, sealing to the edges of the dish. Bake for 12-15 minutes, or until golden brown.
  4. If using whipped cream, spread over the custard layer after chilling. Cover and refrigerate for at least 2 hours, or overnight.