Classic Warm Banana Pudding with Toasted Meringue

Instructions:

1. Grease a 9x9 inch baking dish lightly. Preheat the oven to 350°F (175°C).
2. Assemble the base: Arrange one-third of the vanilla wafers across the bottom of the dish. Top evenly with one-third of the sliced bananas. Repeat this layering process two more times, ending with a layer of bananas.
3. Make the Roux: In a saucepan over medium heat, melt the butter. Whisk in the flour, ½ cup of sugar (for custard), and salt. Cook gently for 1 minute, stirring constantly, until a smooth paste forms.
4. Cook the Base: Gradually whisk in the milk until smooth. Bring to a simmer, whisking constantly, until the mixture thickens significantly and coats the back of a spoon.
5. Temper the Yolks: Remove the pan from the heat. Lightly whisk the 2 egg yolks. Slowly drizzle about ½ cup of the hot milk mixture into the yolks while whisking vigorously to temper them.
6. Finish Custard: Pour the tempered yolk mixture back into the saucepan. Return to low heat and cook gently for 1–2 minutes until thickened further. Stir in the vanilla extract. Do not boil.
7. Assemble & Bake: Pour the hot custard evenly over the layered bananas and wafers. Bake for 30–35 minutes, or until the custard is set and bubbling slightly around the edges.
8. Prepare Meringue: While the pudding bakes, beat the 3 egg whites with the cream of tartar until soft peaks form. Gradually add the remaining ½ cup of sugar, beating until stiff, glossy peaks form.
9. Top & Brown: Remove the hot pudding from the oven. Immediately spoon or pipe the meringue over the hot custard, ensuring the meringue completely seals the custard edge-to-edge.
10. Toast: Return the pudding to the oven for 5–7 minutes, or use a preheated broiler briefly (watching extremely closely), until the meringue tips are golden brown.
11. Serve: Let rest for 15–20 minutes before serving warm.