Ingredients:

  • 3 cups whole milk
  • 1 cup granulated sugar, divided
  • 4 large egg yolks, lightly beaten
  • 1/4 cup cornstarch
  • 1/4 teaspoon fine sea salt
  • 2 tablespoons unsalted butter, cubed
  • 1 tablespoon pure vanilla extract
  • 4-5 ripe but firm large bananas, sliced 1/4-inch thick
  • 1 standard 11-ounce package Nilla Wafers (about 2 cups)
  • 4 large egg whites
  • 1/2 cup superfine or caster sugar
  • 1/2 teaspoon cream of tartar

Instructions:

  1. Prepare the Custard Base: Whisk egg yolks, 3/4 cup of the granulated sugar, cornstarch, and salt together in a small bowl until smooth and pale. Set aside.
  2. Heat the Milk: Heat the milk and the remaining 1/4 cup sugar in a medium heavy-bottomed saucepan over medium heat until steaming, but not boiling.
  3. Temper the Eggs: Slowly drizzle about 1 cup of the hot milk mixture into the egg mixture while whisking constantly and vigorously to prevent scrambling the yolks.
  4. Thicken the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly and scraping the bottom, until the custard bubbles thickly and coats the back of a spoon heavily (about 5–8 minutes).
  5. Finish the Custard: Remove from heat. Whisk in the butter cubes until melted, then stir in the vanilla extract. Cover the surface directly with plastic wrap and let cool slightly (about 20 minutes).
  6. Assemble the Layers: In a 9x13 inch baking dish, create alternating layers starting with wafers, then sliced bananas, then pouring one-third of the warm custard over each layer. Finish with a final layer of wafers/bananas.
  7. Make the Meringue: Beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually beat in the superfine sugar until stiff, glossy peaks form.
  8. Top and Brown: Dollop the meringue over the pudding, ensuring the meringue completely seals the edges of the dish. Create decorative swirls with the back of a spoon.
  9. Bake/Broil: Bake at 350°F (175°C) for 10–15 minutes, or place under a hot broiler for 1–2 minutes, watching very carefully, until the tips of the meringue are golden brown.
  10. Chill: Allow the pudding to cool to room temperature, then cover and chill in the refrigerator for at least 4 hours, preferably overnight, before slicing and serving.