Ingredients:

Instructions:

  1. Prepare the Dry Mix: In a medium heavy-bottomed saucepan, whisk together the 3/4 cup sugar, flour, cornstarch, and 1/4 tsp salt thoroughly.
  2. Whisk in Milk: Gradually whisk in the cold milk until the mixture is completely smooth and no lumps remain.
  3. Cook the Base: Place the saucepan over medium heat. Cook, stirring constantly with a whisk, until the mixture comes to a boil and thickens significantly (it should coat the back of a spoon heavily). Reduce heat and boil gently for exactly 1 minute. Remove from heat.
  4. Temper the Yolks: In a separate bowl, lightly whisk the 4 egg yolks. Slowly drizzle about 1 cup of the hot milk mixture into the yolks while whisking constantly to temper them and prevent scrambling.
  5. Return and Finish Custard: Pour the tempered yolk mixture back into the saucepan with the remaining hot milk base. Return to low heat. Cook gently for 2-3 minutes, stirring constantly, until the custard is thick enough to hold its shape momentarily. Do not allow it to boil once the yolks are added.
  6. Enrich and Flavor: Remove from heat immediately. Stir in the butter cubes until fully melted and smooth, followed by the 1 1/2 tsp vanilla extract. Transfer custard to a clean bowl, press plastic wrap directly onto the surface, and chill slightly (about 15 minutes).
  7. Assemble Layers: Slice the bananas thinly. In a 9x13 inch baking dish, create the first layer: a thin layer of custard, followed by wafers, then bananas, and a thin layer of custard again. Repeat layers until ingredients are used up, finishing with a final layer of custard.
  8. Make the Meringue: In a clean mixing bowl, beat the room-temperature egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the 1/2 cup of sugar, beating until stiff, glossy peaks form. Beat in the remaining 1/2 tsp vanilla.
  9. Top and Brown: Dollop or pipe the meringue evenly over the pudding, ensuring the meringue seals completely to the edges of the dish. Brown the meringue under a preheated broiler for 30 seconds to 2 minutes, watching constantly until golden brown.
  10. Chill and Serve: Allow the pudding to cool slightly, then chill in the refrigerator for a minimum of 4 hours, ideally overnight, to allow the wafers to soften and the flavors to meld before serving this classic Cooked Banana Pudding.