Ingredients:

  • 2 cups Whole Milk
  • 1 cup Heavy Cream
  • 1/2 cup Granulated Sugar (divided)
  • 5 Large Egg Yolks
  • 3 Tbsp Cornstarch
  • 2 Tbsp Unsalted Butter, cubed and cold
  • 1 tsp Pure Vanilla Extract
  • 1/8 tsp Pinch of Salt
  • 12 oz Vanilla Wafers
  • 4-5 medium Bananas, ripe but firm
  • 5 Large Egg Whites (room temperature)
  • 1/2 cup Granulated Sugar (for meringue)
  • 1/4 tsp Cream of Tartar

Instructions:

  1. Heat the Liquids: In a medium heavy-bottomed saucepan, combine the milk, heavy cream, the pinch of salt, and 1/4 cup of sugar. Heat over medium heat until steaming, but do not boil. Remove the saucepan from the heat.
  2. Whisk the Yolks: In a separate bowl, vigorously whisk the 5 egg yolks, cornstarch, and the remaining 1/4 cup of sugar until the mixture is pale yellow and thickened slightly (the ribbon stage).
  3. Temper the Eggs: Slowly ladle about 1 cup of the hot milk mixture into the egg yolk mixture, whisking constantly to gradually raise the temperature of the yolks without scrambling them.
  4. Cook the Custard: Pour the tempered yolk mixture back into the saucepan with the remaining milk. Return the pan to medium-low heat. Cook, whisking continuously and vigorously, until the mixture thickens significantly, bubbles once or twice, and can coat the back of a spoon (about 5-8 minutes).
  5. Finish and Chill: Remove the custard from the heat. Immediately stir in the cold butter and vanilla extract until melted. Pour the finished custard through a fine-mesh sieve into a clean bowl to ensure a silky smooth texture. Cover the custard directly with plastic wrap and cool completely in the refrigerator (at least 1 hour).
  6. Assemble Layers: Preheat oven to 350°F (175°C). Thinly slice the bananas. Spread a thin layer of the chilled custard on the bottom of an 8x8 inch serving dish. Arrange a tight layer of vanilla wafers over the custard, followed by a layer of sliced bananas.
  7. Repeat Layers: Pour half of the remaining custard over the bananas. Repeat with a second layer of wafers and a final layer of bananas. Top with the remaining custard, smoothing the top.
  8. Prepare Meringue: Ensure the 5 egg whites are room temperature and the mixing bowl is grease-free. Add the cream of tartar to the whites. Whip on medium speed until foamy. Gradually increase speed to high and slowly drizzle in the 1/2 cup of sugar, continuing to beat until the meringue is stiff, glossy, and holds its shape beautifully (Stiff Peaks).
  9. Top and Bake: Spoon or pipe the meringue over the assembled pudding, ensuring the meringue completely touches the edges of the dish to seal it. Bake for 12-15 minutes, or until the meringue is lightly golden brown on the peaks.
  10. Chill Completely: Remove from the oven and let cool slightly at room temperature. Transfer to the refrigerator and chill for a minimum of 4 hours, or preferably overnight, before serving to allow the flavors to meld and the custard to fully set.