Old-Fashioned Southern Banana Pudding with Meringue

Ingredients

Contains gluten, dairy, egg. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Preheat the oven to 350°F (175°C).

2. 2

   Place a 9x13-inch baking dish on the counter.

3. 3

   Combine the sugar, cornstarch and salt in a medium heavy-bottomed saucepan and whisk to blend.

4. 4

   Slowly whisk in the milk, a little at a time, until the mixture is smooth and no lumps remain.

5. 5

   Cook the milk mixture over medium heat, whisking constantly, until it thickens and begins to bubble at the edges.

   Keep the whisk moving so the cornstarch doesn't clump and the milk doesn't scorch.

   8 min
6. 6

   In a small bowl, whisk the egg yolks until smooth. Gradually whisk about 1/2 cup of the hot custard into the yolks to temper them, then whisk the yolk mixture back into the saucepan.

   1 min
7. 7

   Return the pan to medium heat and cook, whisking, for 1 more minute until the custard is glossy and thickened.

8. 8

   Remove the custard from the heat and whisk in the butter and vanilla until smooth.

9. 9

   Let the custard cool for about 10 minutes, stirring occasionally to prevent a skin from forming.

   If a skin starts to form, press a piece of plastic wrap directly on the surface.

   10 min
10. 10

    Slice the bananas into 1/4-inch rounds.

11. 11

    Arrange half of the vanilla wafers in a single layer on the bottom of the prepared baking dish.

12. 12

    Top the wafers with half of the banana slices, spreading them evenly.

13. 13

    Pour half of the warm custard over the banana layer and spread gently to cover.

14. 14

    Repeat: add another single layer of wafers, the remaining banana slices, and the remaining custard, smoothing the top with a spatula.

15. 15

    In a clean dry bowl, beat the egg whites with the cream of tartar until soft peaks form, then gradually add the 1/2 cup sugar and continue beating until the meringue holds glossy stiff peaks.

    Start beating the whites slowly and increase speed; use a glass or metal bowl for best results.

    5 min
16. 16

    Use a spatula to spread the meringue over the hot custard, making sure the meringue seals to the edges of the dish so steam can't escape.

17. 17

    Bake in the preheated oven until the meringue is golden on top, watching closely so it doesn’t burn.

    If the top is bronzing too slowly, move the dish under the broiler for 30–60 seconds—watch it carefully.

    8 min
18. 18

    Remove the pudding from the oven and cool on a rack for 10 minutes.

    10 min
19. 19

    Chill the banana pudding in the refrigerator for at least 2 hours before serving to let flavors meld and the custard set.

    120 min