How to make it
7 steps. Take it one step at a time.
Preheat your oven
Preheat your oven to 350°F (177°C) for the meringue browning later.
Whisk together 3/4 cup sugar, flour, and salt
In a heavy saucepan, whisk together 3/4 cup sugar, flour, and salt. Gradually stir in the milk.
Cook over medium heat, stirring constantly
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. In a small bowl, lightly beat the egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the yolks to temper them, then whisk the yolk mixture back into the saucepan.
10 minContinue cooking for 2 more minutes while stirring
Continue cooking for 2 more minutes while stirring. Remove from heat and stir in the butter and vanilla extract.
2 minIn a 2-quart baking dish, layer 1/3 of the vanilla wafers
In a 2-quart baking dish, layer 1/3 of the vanilla wafers, 1/3 of the sliced bananas, and 1/3 of the warm custard. Repeat the layers twice more, finishing with the custard.
For the meringue
For the meringue: Beat the 3 egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Spread the meringue over the warm pudding, sealing it to the edges of the dish.
5 minBake at 350°F for 10-15 minutes or
Bake at 350°F (177°C) for 10-15 minutes or until the meringue peaks are golden brown. Let cool slightly on a wire rack, then chill for at least 4 hours before serving.
15 min
A little kitchen wisdom
Chilling the pudding for at least 4 hours (or overnight) is essential for the wafers to soften into a cake-like texture. If you prefer, you can skip the meringue and top with whipped cream instead.
