Prep Time::30 mins
Cook Time::15 mins
Total Time::45 mins
Servings::8
Yield::1 10-inch pan
Ingredients
Oops! Something went wrong. Our team is working on it.
4 large eggs
Custard:
½ cup white sugar
¼ teaspoon salt
⅓ cup all-purpose flour
1 tablespoon all-purpose flour
2 cups milk
1 tablespoon banana liqueur (Optional)
½ teaspoon vanilla extract
1 tablespoon cold butter
Pudding:
3 very ripe bananas, or more to taste, sliced
1 ½ teaspoons freshly squeezed lemon juice
1 (12 ounce) package miniature vanilla wafers
Meringue Topping:
⅛ teaspoon cream of tartar
2 tablespoons white sugar
Directions
Separate eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
Prepare the custard: Add sugar, salt, and 1/3 cup plus 1 tablespoon flour to the yolks. Splash in about 1/4 of the milk and start blending mixture with a whisk. Pour in remaining milk and whisk until smooth.
Cook and stir mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until custard is thick enough to form ribbons.
Remove custard from heat and add banana liqueur, vanilla, then cold butter. Whisk until butter dissolves. Set custard aside.
Preheat the oven to 400 degrees F (200 degrees C).
Begin to assemble the pudding: Toss banana slices with lemon juice.
Spread 1/4 of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with 1/2 of the bananas and spread 1/2 of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with remaining bananas and custard. Smooth the top and tap dish against the counter to settle the pudding.
Make the meringue topping: Add cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add sugar and beat until stiff, but not dry, peaks form. Spread meringue over the pudding using a soft spatula, creating ridges for contrast.
Bake in the preheated oven until meringue is nicely browned, 7 to 10 minutes. Serve warm or chilled.
Chef’s Notes
For the traditional look, bake this in a clear oven-safe glass dish.
I think this is best served cold, but suit yourself!
This recipe is adapted from Alton Brown's famous version.