A delightful twist on the classic banana pudding, featuring a creamy custard and a crispy topping.
Combine the sugar, flour, and salt in the top of a double boiler.
Mixing the dry ingredients first ensures even distribution.
Whisk in the egg yolks and milk until smooth.
Use room temperature ingredients for smoother blending.
Cook the mixture over boiling water, stirring constantly, until thickened.
Stirring constantly prevents lumps and ensures a creamy texture.
Remove from heat and stir in the vanilla extract.
Adding vanilla off-heat preserves its flavor.
Layer a portion of the custard in the bottom of a baking dish, followed by wafers and sliced bananas.
Ensure even layers for consistent flavor in every bite.
Repeat the layering process until all ingredients are used, ending with custard.
Press down gently to compact the layers slightly.
Beat the egg whites with sugar until stiff peaks form.
Ensure the bowl and beaters are grease-free for best results.
Spread the meringue over the top layer, sealing to the edges.
Sealing the edges prevents shrinking during baking.
Bake at 350°F until the meringue is lightly browned.
Watch closely to avoid over-browning.
Cool slightly before serving or refrigerate until chilled.
Chilling enhances the flavors and sets the layers.
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