Southern Banana Pudding

Serves 8 · 25 min prep · 10 min cook

Ingredients

• 3 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/4 tsp kosher salt
• 4 large egg yolks
• 3 tbsp unsalted butter
• 2 tsp pure vanilla extract
• 5 medium ripe bananas
• 11 oz box vanilla wafer cookies (Nilla)
• 4 large egg whites
• 1/4 tsp cream of tartar
• 1/3 cup granulated sugar (for meringue)

Instructions

1. 1In a heavy 3-quart saucepan, whisk together the milk, the larger measure of sugar, cornstarch, and salt until no lumps remain. Set over medium heat and cook, whisking constantly, until the mixture thickens and large bubbles break the surface, 8 to 10 minutes.
2. 2In a medium bowl, lightly beat the egg yolks. Whisk a ladleful of the hot milk mixture into the yolks to temper them, then pour the yolk mixture back into the saucepan.
3. 3Return the pan to medium-low heat and cook, whisking without stopping, until the custard is glossy and coats the back of a spoon, 2 to 3 minutes more. Do not boil hard.
4. 4Take the pan off the heat. Stir in the butter and vanilla until the butter melts and the custard is smooth. Press plastic wrap directly onto the surface and let cool 15 minutes while you prep the fruit and dish.
5. 5Peel the bananas and slice them into generous 1/4-inch rounds. Lightly grease a 9-by-13-inch baking dish or a deep 3-quart casserole.
6. 6Arrange a single layer of vanilla wafers across the bottom of the dish. Top with half the banana slices, then spread half the warm custard evenly over the fruit. Repeat with another layer of wafers, the remaining bananas, and the rest of the custard. Stand a ring of whole wafers upright the edge if you like the classic look.
7. 7Heat the oven to 350°F. In a clean bowl, beat the egg whites and cream of tartar with a hand mixer on medium speed until soft peaks form, about 2 minutes. Gradually rain in the remaining sugar and beat on high until the meringue is glossy and holds stiff peaks, 2 to 3 minutes more.
8. 8Spread the meringue over the warm pudding, sealing it all the way to the edges of the dish so it will not shrink. Swirl decorative peaks with the back of a spoon.
9. 9Bake until the meringue is pale gold with deeper brown tips, 12 to 15 minutes. Cool the dish on a wire rack for 30 minutes, then refrigerate uncovered until the wafers soften into cake-like layers and the custard is fully set, at least 4 hours or overnight.
10. 10Scoop into bowls, catching wafers, banana, custard, and a cloud of meringue in every serving. Keep leftovers covered and chilled up to 2 days.