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Meringue-Topped Banana Pudding
Meringue-Topped Banana Pudding
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
150 minutes
Stable meringue topping for banana pudding with cream of tartar. Avoid copper bowl to prevent discoloration.
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
Instructions:
  • Arrange a layer of half the cookies on the bottom of a 2-quart baking dish, followed by a layer of half the banana slices. Repeat the process for another delicious layering.
  • In a saucepan, combine brown sugar, cornstarch, and salt until smooth. Mix in egg yolks and vanilla. Cook over medium heat, stirring in milk gradually until thickened, about 8 to 10 minutes. Remove from heat, cool for 1 minute, then pour over bananas and cookies. Chill covered for at least 2 hours or up to 12 hours.
  • In a medium bowl, use an electric mixer to whisk egg whites, cream of tartar, and 1 teaspoon of vanilla until soft peaks form. While continuing to mix, slowly add white sugar until stiff peaks form. Spread the meringue over the pudding.
  • Use a kitchen torch to carefully brown the top of the meringue for 2 to 3 minutes. To store, insert toothpicks halfway into the meringue, then loosely cover with plastic wrap draped over the toothpicks. Chill for up to 24 hours.

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