The meringue in this meringue-topped banana pudding is stabilized by acidic cream of tartar, helping it hold its shape for decorative swoops and swirls. Avoid using a copper bowl, which reacts with acid and may discolor your meringue.
Preparation Details
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 2 hrs 30 mins
Servings: 8
Ingredients
- 9 ounces vanilla wafer cookies (about 65 cookies)
- 6 bananas, peeled and sliced
- 1/3 cup packed brown sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 3 large egg yolks
- 2 teaspoons vanilla extract, divided
- 2 cups whole milk or half and half
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup white sugar
Steps
- Line bottom of a 2-quart baking dish with half of the cookies. Top with half of the banana slices. Repeat layers.
- Stir together brown sugar, cornstarch, and salt in a medium saucepan until no lumps remain. Stir in egg yolks and 1 teaspoon vanilla. Set pot over medium heat and gradually stir in milk, stirring constantly, until mixture becomes thick enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat. Let cool 1 minute. Pour milk mixture evenly over bananas and cookies. Chill, covered, at least 2 hours or up to 12 hours.
- Mix egg whites, cream of tartar, and remaining 1 teaspoon vanilla in a medium bowl with an electric mixer until soft peaks form. With mixer running, gradually add white sugar until stiff peaks form. Spread meringue over pudding.
- Brown top of meringue with a kitchen torch, 2 to 3 minutes. (To store, insert toothpicks into meringue halfway up toothpick; loosely drape plastic wrap over toothpicks to cover. Chill up to 24 hours.)
