Ingredients:

  • 200g granulated sugar
  • 40g cornstarch
  • 2g fine sea salt
  • 720ml full-fat whole milk
  • 4 large egg yolks
  • 30g unsalted butter, cubed
  • 10ml pure vanilla extract
  • 315g vanilla wafers
  • 5 large ripe bananas, sliced
  • 4 large egg whites, room temperature
  • 100g granulated sugar (for meringue)
  • 1g cream of tartar

Instructions:

  1. In a heavy-bottomed saucepan, whisk together 200g sugar, cornstarch, and salt while cold to prevent clumping.
  2. Slowly whisk in the whole milk. Place over medium heat and stir continuously with a spatula, scraping the bottom, until the mixture begins to thicken and bubble.
  3. Temper the egg yolks by slowly whisking one cup of the hot milk mixture into the yolks, then pour the tempered yolks back into the saucepan.
  4. Continue cooking for 2 minutes until thick and glossy. Remove from heat and stir in the cubed butter and vanilla extract.
  5. In a 9x9 inch dish, create layers starting with vanilla wafers, followed by sliced bananas, and then the warm custard. Repeat layers until ingredients are used.
  6. In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add 100g sugar, beating until stiff, glossy peaks form.
  7. Spread the meringue over the warm pudding, sealing the edges. Bake at 350°F (175°C) for 10-15 minutes until the meringue is golden brown.