Ingredients:

  • 3 cups Whole Milk
  • 3/4 cup Granulated Sugar (for custard)
  • 1/4 cup Cornstarch
  • 1/4 teaspoon Salt
  • 4 Large Egg Yolks, room temperature (reserve whites for meringue)
  • 2 tablespoons Unsalted Butter, cubed
  • 1 tablespoon Pure Vanilla Extract
  • 1 box (11 oz) Vanilla Wafers
  • 5–6 medium Ripe Bananas, sliced
  • 4 Reserved Large Egg Whites, room temperature
  • 1/2 cup Granulated Sugar (for meringue)
  • 1/2 teaspoon Cream of Tartar

Instructions:

  1. STAGE 1: Creating the Custard Base. In a medium bowl, vigorously whisk the egg yolks until pale. Set aside. In a heavy-bottomed saucepan, whisk together the milk, 3/4 cup sugar, cornstarch, and salt. Heat the milk mixture over medium heat, stirring constantly, bringing it just to a simmer. Do not boil.
  2. Temper the Eggs: Slowly ladle about 1 cup of the hot milk mixture into the whisked egg yolks while continuously whisking. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
  3. Thicken the Custard: Cook over medium-low heat, stirring constantly, until the custard thickens significantly and coats the back of a spoon (approximately 3–5 minutes). Remove from heat. Stir in the cubed butter until melted and smooth, then stir in the vanilla extract.
  4. Cool Slightly: Pour the custard into a clean bowl. Immediately cover the surface directly with plastic wrap to prevent a skin from forming. Allow to cool at room temperature for about 30 minutes.
  5. STAGE 2: Assembly and Layering. Preheat oven to 350°F (175°C) if baking the meringue immediately. Slice bananas into 1/4 inch thick rounds. Spread a thin layer of custard on the bottom of a 9x13 inch dish.
  6. Layer the Pudding: Arrange a single layer of vanilla wafers over the base, followed by an even layer of banana slices. Pour approximately one-third of the remaining custard evenly over the bananas. Repeat the layering sequence two more times (Wafer, Banana, Custard), ending with the final layer of custard.
  7. STAGE 3: Making the Meringue. In a spotlessly clean, grease-free bowl, combine the reserved egg whites and cream of tartar. Beat on medium speed until soft peaks form.
  8. Add Sugar: Gradually add the 1/2 cup of granulated sugar, 1 tablespoon at a time, while the mixer is running. Increase speed to high and whip until the meringue is glossy, stiff, and holds its shape perfectly (stiff peaks).
  9. Top and Bake: Spread the meringue immediately over the warm pudding, ensuring the edges touch the sides of the dish. Create decorative peaks with the back of a spoon. Bake for 8–10 minutes, or until the meringue peaks are beautifully golden brown.
  10. Cool and Chill: Remove from the oven and let the pudding cool completely at room temperature. Refrigerate, covered loosely, for a minimum of 4 hours, or preferably overnight, before serving.