Banana Pudding

Ingredients

• 5 large eggs – separated, whites at room temperature
• 1 cup granulated sugar – divided
• 0.25 cup cornstarch
• 0.25 tsp kosher salt
• 3 cups whole milk
• 2 tbsp unsalted butter
• 2 tsp vanilla extract
• 11 ounces vanilla wafers
• 4 large bananas – sliced 0.25-inch thick
• 0.25 tsp cream of tartar

Instructions

1. Heat the oven to 325°F. Separate the 5 eggs, placing yolks in a medium bowl and whites in a clean mixing bowl; let the whites stand at room temperature.
2. Make the custard base: In a medium saucepan, whisk 0.75 cup granulated sugar with the cornstarch and kosher salt. Gradually whisk in the whole milk until smooth.
3. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens, bubbles, and leaves trails, 5–8 minutes.
4. Temper the yolks: Slowly whisk about 1 cup of the hot milk mixture into the yolks, then return the yolk mixture to the saucepan. Cook, whisking, until thick, glossy, and it coats the back of a spoon (180–185°F), 2–3 minutes. Remove from heat and whisk in the unsalted butter and vanilla extract.
5. Assemble: In a 9x13-inch baking dish, arrange a snug single layer of vanilla wafers over the bottom. Top with half of the sliced bananas, then spread on half of the hot custard. Repeat with another layer of wafers, the remaining bananas, and the remaining custard.
6. Make the meringue: Using a mixer, beat the egg whites with the cream of tartar on medium speed to soft peaks, 1–2 minutes. Gradually add the remaining 0.25 cup granulated sugar and beat on medium-high until the meringue is glossy and holds stiff peaks, 1–2 minutes more.
7. Spread the meringue over the hot pudding, sealing to the edges of the dish to prevent shrinking. Swirl the top.
8. Bake until the meringue is evenly golden brown, 15–20 minutes. Cool on a rack for 1 hour, then refrigerate until chilled and the wafers have softened, at least 2 hours. Slice and serve cold.