Banana Pudding

Source

https://cooking.nytimes.com/recipes/1015130-banana-pudding

Equipment

• Stand Mixer
• 13x9" baking dish

Preheat Oven

Preheat oven to 350°F

Ingredients

• 300ml (1¼ cups) granulated sugar, divided: 180ml (¾ cup) + 120ml (½ cup)
• 80ml (⅓ cup) cornstarch
• 960ml (4 cups) whole milk
• 4 large eggs, separated and divided
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• ¼ teaspoon cream of tartar
• 1 11-ounce box nilla wafers
• 3 to 4 bananas, depending on size

Preparation

Custard

1. Whisk together in a pot set over medium heat:
   • 180ml (¾ cup) of sugar
   • Cornstarch
   • Milk
   • Egg yolks
2. Cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes.
3. Turn heat down slightly, and allow the mixture to simmer, still stirring constantly, for 1 minute.
4. Remove the mixture from heat.
5. Whisk in vanilla, salt, and butter.

Meringue

1. Into a heatproof stand mixer bowl, whisk together:
   • Egg whites
   • Cream of tartar
   • 120ml (½ cup) of sugar
2. Set bowl over a medium saucepan of simmering water.
3. Whisk until the sugar is dissolved and the mixture is hot to touch, about 3 minutes.
4. Transfer to the stand mixer fitted with a whisk, and beat until stiff, about 5 to 7 minutes.

Bake

1. Line a 13-by-9-inch oven-safe casserole pan with one layer of Nilla wafers and one layer of banana slices.
2. Pour the custard over the bananas and cookies.
3. Use a spatula to spread the meringue over the custard.
4. Bake in the oven for 10 to 15 minutes, until the peaks are the color of a toasted marshmallow.
5. Allow to rest until ready to serve.