Recipe Details

Meringue-Topped Banana Pudding

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.

Makes:8 servings

Ingredients

9 ounce 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 egg yolks
2 teaspoon vanilla extract
2 cups whole milk or half-and-half
4 egg whites
1/2 teaspoon cream of tartar
1/2 cup white sugar

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Directions

Prep:20 mCook:10 mReady:2 h 30 m

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.)