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

• 1 ¼ cups granulated sugar, divided: ¾ cup + ½ cup
• ⅓ cup cornstarch
• 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

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

Meringue

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

Bake

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