Ingredients:

  • 2 cups Whole Milk
  • 1/2 cup Granulated Sugar (for custard)
  • 1/4 cup All-Purpose Flour
  • 4 Large Egg Yolks
  • 2 tablespoons Unsalted Butter
  • 1 1/2 teaspoons Pure Vanilla Extract
  • Pinch of Fine Sea Salt
  • 4-5 large Firm, Ripe Bananas (sliced)
  • 1 standard 11-ounce box Nilla Wafers
  • 4 Large Egg Whites (for meringue)
  • 3/4 cup Granulated Sugar (for meringue)
  • 1/4 cup Water (for meringue)
  • 1/4 teaspoon Cream of Tartar

Instructions:

  1. Prepare the Base: Whisk together the sugar, flour, and salt in a medium heavy-bottomed saucepan. Gradually whisk in the cold milk until smooth.
  2. Temper the Yolks: In a separate bowl, lightly whisk the egg yolks. Slowly drizzle about 1/2 cup of the milk mixture into the yolks while whisking vigorously (tempering). Pour the tempered yolk mixture back into the saucepan.
  3. Cook the Custard: Cook the mixture over medium heat, whisking constantly and scraping the bottom edges, until it comes to a simmer and visibly thickens (about 8-10 minutes).
  4. Finish Custard: Remove from heat immediately. Whisk in the butter until melted and smooth, then stir in the vanilla extract. Cover the surface directly with plastic wrap and let cool slightly (about 20 minutes).
  5. Assemble Layers: Slice bananas thinly. In a 9x13 inch baking dish, create the first layer: a layer of wafers, followed by a layer of sliced bananas, and then pour about one-third of the cooled custard over top. Repeat two more times, ending with a custard layer.
  6. Chill: Cover loosely and refrigerate for a minimum of 4 hours, or preferably overnight, until fully set.
  7. Prepare Meringue Syrup: Combine 3/4 cup sugar and 1/4 cup water in a small saucepan. Heat to exactly 240°F (115°C) on a candy thermometer.
  8. Whip Whites: While the syrup heats, beat the 4 egg whites and cream of tartar in a stand mixer until soft peaks form.
  9. Incorporate Syrup: With the mixer running on medium speed, slowly drizzle the hot sugar syrup down the side of the bowl into the egg whites. Increase speed to high and beat until the meringue is stiff, glossy, and the bowl feels cool to the touch (about 8-10 minutes).
  10. Top and Torch: Dollop or pipe the meringue over the cold, set pudding. Use a kitchen torch to gently brown the peaks until golden, or place briefly under a preheated broiler, watching constantly.
  11. Serve: Serve chilled, ideally within a few hours of topping for the best meringue texture.