Southern Banana Pudding with Toasted Meringue

What you need

• 100 g (1/2 cup) granulated sugar, for the custard
• 40 g (1/3 cup) all-purpose flour
• 1 pinch salt
• 4 large egg yolks
• 550 ml (2 1/3 cups) whole milk
• 1 tbsp butter
• 1 1/2 tsp vanilla extract
• 300 g (11 oz) vanilla wafers
• 5 ripe but firm bananas, sliced
• 4 large egg whites
• 1/4 tsp cream of tartar
• 70 g (1/3 cup) granulated sugar, for the topping

Method

Restated from the original video

1. 1

   Heat the oven to 175 °C (350 °F).

2. 2

   In a heavy saucepan, whisk together the custard sugar, flour and salt.

3. 3

   Whisk in the yolks and a splash of the milk until smooth, then whisk in the rest of the milk.

4. 4

   Cook over medium heat, whisking all the time, until the custard thickens enough to coat a spoon thickly and bubbles slowly, 10-12 min.

5. 5

   Off the heat, beat in the butter and vanilla extract.

6. 6

   Line the base of a 2 l (2 qt) baking dish with a layer of wafers, then a layer of bananas, then a third of the hot custard.

7. 7

   Repeat the layers twice more, finishing with custard.

8. 8

   Whisk the whites with the cream of tartar until they hold soft peaks.

9. 9

   Add the topping sugar a spoonful at a time, whisking until the whites are glossy and hold stiff peaks, 3-5 min.

10. 10

    Spread the whipped whites over the custard all the way to the edges of the dish, swirling them into peaks.

11. 11

    Bake until the peaks are golden brown, 12-15 min.

12. 12

    Cool for at least 20 min. Serve warm, or chill and serve cold.

Imported from houseofnasheats.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.