1 1/2 cups sugar
pinch salt
3 large eggs, separated (save whites for meringue)
3 cups milk
1 tsp vanilla
1 box vanilla wafers
5-6 bananas
3 egg whites (saved)
1/8 tsp cream of tartar
1/4 cup sugar
1 tsp vanilla
In large heavy saucepan, lightly whisk egg yolks and combine with milk. Add 4 Tbsp flour and whisk until smooth. Add sugar and salt. Cook over medium-low heat until thick and smooth for about 10-20 minutes, whisking slowly and constanly. If not thick enough, whisk in an additional 1 tbsp flour. Let cool for about 30 minutes.
After cooling time for the custard is over, being layering by placing vanilla wafers in the bottom of a large glass bowl (or other 3 qt oven-safe container. A 9 x 13 pan will work if needed but you'll have to double the meringue).
Now add a layer of sliced bananas on top of wafers, and top smoothly with custard.
Add wafers again, top with bananas, and one third of custard.
layer one more time, using the last bit of custard. Top sparsely with wafers ( I use crumbled wafers over top)
Time to make meringue, begin by preheating oven to 325
Whip egg whites with mixer at high speed in small mixing bowl. When foamy, add cream of tartar. Continue whipping adding sugar slowly, one TBSP at a time.
Once stiff, high peaks form you can add the vanilla. Whip until mixed and then spread over banana pudding as evenly as possible.
Bake for 20-25 minutes until the meringue is lightly browned.
Let cool and serve (good cold, too)
