Ultimate Homemade Banana Pudding Recipe Classic Southern Comfort

Instructions:

1. Whisk together the sugar, flour, cornstarch, and salt in a heavy-bottomed saucepan until thoroughly combined and lump-free.
2. In a separate bowl, lightly whisk the egg yolks. Gradually stream in about 1 cup of the cold milk while whisking constantly to temper the yolks.
3. Pour the tempered yolk mixture back into the saucepan with the remaining milk and dry ingredients. Whisk well to combine.
4. Place the saucepan over medium heat. Whisk continuously, scraping the bottom and sides, until the mixture thickens significantly and begins to bubble (about 8-12 minutes). It should coat the back of a spoon thickly.
5. Remove from heat immediately. Whisk in the butter pieces until fully melted and incorporated. Stir in the vanilla extract.
6. Transfer the hot custard to a clean bowl. Cover the surface directly with plastic wrap to prevent a skin from forming, and let cool at room temperature for 30 minutes, then chill in the fridge for at least 1 hour.
7. Prepare the assembly ingredients: Slice bananas into uniform 1/4-inch thick rounds. Prepare the optional meringue by whipping egg whites and cream of tartar until soft peaks form, then gradually adding sugar until stiff, glossy peaks are achieved.
8. Begin assembly in a 9x13 inch dish: Spread a thin layer of the cooled custard on the bottom. Arrange a single layer of vanilla wafers over the custard.
9. Top the wafers with half of the sliced bananas. Follow this with a generous layer of custard, then another layer of wafers.
10. Repeat the banana, custard, and wafer layers, ending with a final layer of custard on top. Cover tightly and refrigerate for at least 4 hours, or preferably overnight, to allow the wafers to soften.
11. If using the meringue topping, spread it evenly over the chilled pudding, ensuring it touches the edges. Brown quickly using a kitchen torch or under a hot broiler for 1-2 minutes. Serve chilled.