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.
Ingredients
- ounces vanilla wafer cookies (about 65 cookies): 9 piece
- bananas: 6 piece (sliced)
- packed brown sugar: 0.33333 cup
- cornstarch: 1 Tbsp
- salt: 0.125 tsp
- egg yolks: 3 piece
- vanilla extract: 2 tsp (divided)
- whole milk or half and half: 2 cups
- egg whites: 4 piece
- cream of tartar: 0.5 tsp
- white sugar: 0.5 cup
Metric Conversion
Stages of cooking
-
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.)
