Ingredients:

  • 3 cups Whole Milk
  • 3/4 cup Granulated Sugar (for custard)
  • 1/2 cup Cornstarch
  • 4 Large Egg Yolks
  • 4 tablespoons Unsalted Butter
  • 2 teaspoons Vanilla Extract (for custard)
  • 1/8 teaspoon Salt
  • 1/4 teaspoon Freshly Grated Nutmeg
  • 4 to 5 medium Ripe Bananas, sliced
  • 1 standard 11 oz box Vanilla Wafers
  • 4 Large Egg Whites (reserved)
  • 1/2 cup Granulated Sugar (for meringue)
  • 1/2 teaspoon Cream of Tartar
  • 1/2 teaspoon Vanilla Extract (for meringue)

Instructions:

  1. Prepare the Custard Base: Whisk together sugar, cornstarch, and salt in a medium saucepan until thoroughly combined.
  2. Heat the Milk: Slowly whisk in the whole milk until smooth. Heat over medium heat, whisking constantly, until the mixture thickens significantly and just begins to bubble.
  3. Temper the Yolks: In a separate bowl, lightly whisk the 4 egg yolks. Slowly ladle about 1 cup of the hot milk mixture into the yolks while whisking vigorously.
  4. Cook the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining milk. Return to medium-low heat. Whisk constantly for 1-2 minutes until the custard is very thick, coating the back of a spoon. Do not allow it to boil.
  5. Enrich and Flavor: Remove from heat. Immediately whisk in the butter cubes, 2 teaspoons of vanilla, and nutmeg until smooth and glossy. Transfer custard to a clean bowl, press plastic wrap directly onto the surface, and chill for at least 2 hours until cold and firm.
  6. Whip the Meringue: Beat the 4 reserved egg whites with the cream of tartar until soft peaks form. Gradually add the 1/2 cup of sugar, whipping until stiff, glossy peaks are achieved. Fold in the remaining 1/2 teaspoon of vanilla.
  7. Assemble the Pudding: Once the custard is chilled, assemble in a 9x13 inch baking dish: Layer wafers, sliced bananas, and a generous layer of custard. Repeat layers, ending with custard.
  8. Top and Torch: Spread the meringue evenly over the top of the pudding, ensuring it touches the edges of the dish. Bake at 350°F (175°C) for 8-10 minutes, or use a kitchen torch until the meringue is beautifully golden brown.
  9. Chill to Set: Allow the pudding to cool slightly at room temperature before chilling for a final 1-2 hours before serving, allowing the wafers to soften.