Banana Pudding

Instructions

1. 1

   Make the Custard (Pudding): In a heavy saucepan, whisk together 3/4 cup sugar, flour, and salt. In a separate bowl, whisk the egg yolks and milk together. Gradually whisk the milk mixture into the dry ingredients.

2. 2

   Cook the Custard: Cook over medium heat, whisking constantly, until the mixture bubbles and thickens into a rich pudding consistency (about 10 minutes). Remove from heat and stir in the vanilla extract and butter. Cover with plastic wrap directly on the surface and let cool slightly.

3. 3

   Layer the Dessert: In an 8x8 baking dish or a glass trifle bowl, arrange a layer of vanilla wafers on the bottom. Top with a layer of sliced bananas. Pour one-third of the warm pudding over the bananas. Repeat the layers twice more, ending with pudding on top.

4. 4

   Make the Meringue: Preheat oven to 350°F (175°C). In a clean, grease-free glass or metal bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the 1/4 cup of sugar, beating until stiff, glossy peaks form.

5. 5

   Bake the Meringue: Spread the meringue evenly over the top of the hot pudding, ensuring it touches the edges of the dish to seal it and prevent shrinking. Bake for 10-15 minutes until the meringue peaks are beautifully golden brown.

6. 6

   Chill: Let the pudding cool to room temperature, then refrigerate for at least 4 hours (or overnight) before serving to allow the wafers to soften and flavors to marry.