Ingredients:

  • 2 cups Whole Milk
  • 1/2 cup Heavy Cream
  • 3/4 cup Granulated Sugar (for custard)
  • 1/4 cup Cornstarch
  • 4 Large Egg Yolks
  • 2 tablespoons Unsalted Butter (cubed)
  • 1 teaspoon Pure Vanilla Extract
  • Pinch of Salt
  • 4 large Ripe Bananas
  • 1 tablespoon Unsalted Butter (for bananas)
  • 2 tablespoons Light Brown Sugar
  • Approximately 1 standard 11oz/315g package Vanilla Wafers (Nilla Wafers)
  • 4 Large Egg Whites (for meringue)
  • 1/2 cup Granulated Sugar (for meringue)
  • 1/4 teaspoon Cream of Tartar

Instructions:

  1. Heat the whole milk and heavy cream in a medium saucepan until steaming; do not boil. Remove from heat and stir in the vanilla.
  2. In a separate bowl, vigorously whisk the egg yolks, 3/4 cup sugar, cornstarch, and salt until the mixture is pale and smooth.
  3. Temper the eggs: Slowly ladle about one cup of the hot milk mixture into the yolk mixture while whisking constantly to prevent scrambling.
  4. Pour the tempered yolk mixture back into the saucepan with the remaining milk. Return to medium heat. Whisk continuously and vigorously, scraping the bottom, until the custard thickens significantly and holds a ribbon (about 5-8 minutes). Do not let it boil rapidly.
  5. Remove the custard from the heat immediately. Stir in the cold butter until melted and fully incorporated. Cover the surface directly with plastic wrap and chill completely (at least 2 hours).
  6. Caramelise Bananas: Melt 1 tbsp butter in a skillet over medium heat. Sprinkle with brown sugar. Arrange banana slices in a single layer and cook for 1-2 minutes per side until lightly golden.
  7. Assembly: In a 9x13 inch casserole dish, create the first layer with vanilla wafers, followed by half of the chilled custard, then half of the caramelised bananas.
  8. Repeat the layering sequence: wafers, remaining custard, and final layer of bananas. Finish with a final layer of wafers on top.
  9. Chill the assembled pudding, covered, for at least 1 hour to allow the wafers to soften.
  10. Meringue Topping: Beat the 4 egg whites and cream of tartar until soft peaks form. Gradually stream in the 1/2 cup of sugar, beating until stiff, glossy peaks form.
  11. Gently spread the meringue over the chilled pudding, sealing the edges to the dish.
  12. Bake or broil: Bake at 350°F (175°C) for 10-15 minutes, or use the broiler for 1-2 minutes (watching constantly), until the tips are golden brown. Allow to cool slightly before serving.