Ingredients:

  • 3/4 cup Granulated Sugar (for custard)
  • 1/2 cup All-Purpose Flour, sifted
  • 2 tablespoons Cornstarch
  • 1/4 teaspoon Salt
  • 3 cups Whole Milk, cold
  • 4 Large Egg Yolks
  • 1 tablespoon Vanilla Extract
  • 8 ounces Full-fat Cream Cheese, softened
  • 5–6 medium Ripe Bananas, sliced 1/4-inch thick
  • 1 standard box Vanilla Wafers (approx. 11 oz)
  • 4 Large Egg Whites (for meringue)
  • 1/2 cup Granulated Sugar (for meringue)
  • 1/2 teaspoon Cream of Tartar (for meringue)

Instructions:

  1. Whisk together the 3/4 cup sugar, flour, cornstarch, and salt in a medium saucepan until thoroughly combined.
  2. Gradually whisk in the cold milk until the mixture is completely smooth and lump-free.
  3. Heat the mixture over medium heat, stirring constantly with a rubber spatula, until it thickens significantly and begins to simmer (about 8–10 minutes).
  4. Temper the egg 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 vigorously. Pour the tempered yolk mixture back into the saucepan.
  5. Continue cooking over medium-low heat for 1–2 minutes, stirring constantly, until the custard thickens further and coats the back of a spoon. Do not let it boil aggressively.
  6. Remove the pan from the heat. Stir in the vanilla extract. Immediately add the softened cream cheese, piece by piece, whisking vigorously until it is completely melted and seamlessly incorporated into a smooth, rich base.
  7. Transfer the custard to a clean bowl. Press plastic wrap directly onto the surface to prevent skin formation. Chill in the refrigerator for at least 1 hour until cool.
  8. Assemble the pudding: Layer vanilla wafers, sliced bananas, and then a generous layer of the cooled cream cheese custard in a 9x13 inch dish or trifle bowl. Repeat layers until ingredients are used, ending with a layer of custard.
  9. Cover loosely and chill for a minimum of 4 hours for the flavors to meld and the wafers to soften.
  10. Prepare the optional meringue: Beat the 4 egg whites with the cream of tartar until soft peaks form. Gradually stream in the 1/2 cup of sugar while beating on high speed until stiff, glossy peaks form.
  11. Spread the meringue evenly over the chilled pudding, ensuring it seals the edges. Brown the meringue briefly using a kitchen torch or under a hot broiler (watching constantly).