Hands On Time::20 mins
Total Time:: 2 hrs 20 mins
Servings::24
Ingredients
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1 cup plus 1 tablespoon sugar
1/2 cup flour
1/8 teaspoon salt
6 cups whole milk
6 egg yolks
3 eggs
1/2 cup butter
3 teaspoons vanilla extract
9 ripe bananas
2 (12 ounce) boxes vanilla wafers
6 egg whites (see “Test Kitchen Tip”)
1/4 teaspoon cream of tartar
Directions
Stir together 1 cup sugar, the flour, and salt in a large bowl. Whisk in milk, egg yolks, and whole eggs until well combined and smooth.
Melt butter in a large saucepan over medium heat. Pour milk mixture into saucepan with butter; reduce heat to medium-low and whisk constantly until the mixture has thickened, coats the back of a spoon nicely, and begins to bubble, about 20 minutes. Remove from heat and stir in 2 teaspoons vanilla. Cover and let custard cool to room temperature, about 1 hour. (It will continue to thicken as it cools.)
Peel and slice bananas. Line the bottom and sides of 2 (9×13-inch) broiler-safe casserole dishes with vanilla wafers. Layer banana slices over wafers. Pour cooled custard over bananas and wafers, smoothing top with a knife or spatula.
For meringue, in a large clean bowl, using an electric mixer or a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and the remaining 1 tablespoon sugar and 1 teaspoon vanilla at high speed until stiff peaks form, about 5 minutes. Spoon meringue over top of custard, covering it completely.
Set oven rack about 4 inches from broiler; turn broiler to high. Quickly broil meringues until browned, about 1 to 2 minutes. (This happens very quickly, so keep a close eye on it.)
Remove dishes from oven, allow meringue to cool slightly, about 15 minutes, and serve. (Chill, covered, up to 4 days.)
Test Kitchen Tip
We recommend using pasteurized eggs since the egg whites don’t get fully cooked in the meringue topping.
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