Ingredients:

  • ½ cups Vanilla Wafers, crushed fine
  • tablespoons Unsalted Butter, melted and browned
  • tablespoons Granulated Sugar (for crust)
  • cups Whole Milk
  • Large Egg Yolks
  • ¾ cup Granulated Sugar (for custard)
  • ¼ cup Cornstarch
  • Pinch of Salt
  • tablespoons Unsalted Butter, cold, cubed (for custard)
  • ½ teaspoons Vanilla Extract
  • medium Ripe Bananas, sliced
  • teaspoon Lemon Juice
  • Large Egg Whites, room temperature
  • ¼ teaspoon Cream of Tartar
  • ½ cup Confectioners’ Sugar, sifted

Instructions:

  1. Prepare the Brown Butter Base: Melt 6 tablespoons of butter gently until fragrant and amber brown. Combine the browned butter with crushed wafers and 2 tablespoons of granulated sugar. Press this mixture firmly into the bottom of a 9x13 inch baking dish.
  2. Infuse the Milk: Gently heat the whole milk in a medium saucepan until steaming (do not boil). Remove from heat.
  3. Prepare the Yolk Mixture: In a separate bowl, vigorously whisk egg yolks, ¾ cup granulated sugar, salt, and cornstarch until the mixture is pale, thick, and smooth (ribbon stage).
  4. Temper the Eggs: Slowly drizzle about 1 cup of the hot milk into the yolk mixture while whisking constantly to temper the eggs and prevent scrambling.
  5. Thicken the Custard: Pour the tempered mixture back into the saucepan with the remaining milk. Whisk constantly over medium heat until the mixture thickens significantly, coats the back of a spoon, and reaches 180°F (82°C).
  6. Finish the Custard: Remove from heat. Whisk in the 4 tablespoons of cold butter cubes one at a time until fully incorporated. Stir in the vanilla extract. Cover the surface directly with plastic wrap and let cool slightly (about 20 minutes).
  7. Assemble the Layers: Slice the bananas and toss lightly with lemon juice. Spread half of the slightly cooled custard evenly over the wafer base. Arrange half the banana slices over the custard. Repeat with the remaining custard and bananas.
  8. Bake: Bake at 350°F (175°C) for 15–20 minutes, just until the edges are set and lightly bubbling. Remove and let cool slightly while preparing the meringue.
  9. Prepare the Meringue: Beat room temperature egg whites with cream of tartar using an electric mixer until soft peaks form. Gradually add the sifted confectioners’ sugar, beating until stiff, glossy peaks form.
  10. Top and Brown: Gently spread or pipe the meringue over the warm pudding. Return to the oven for 5–7 minutes, or place under a preheated broiler for 1–2 minutes, watching constantly, until the meringue is lightly golden brown.
  11. Cool and Serve: Allow the pudding to cool to room temperature, then chill for at least 1 hour before slicing and serving for the best texture.