Banana Bourbon Pudding

1. 1

   In a large heavy saucepan, combine 1 cup of sugar and all of the milk and bring to a simmer over moderate heat.

2. 2

   In a small mixing bowl, dissolve the arrowroot in the bourbon.

3. 3

   Whisk the yolks together and add them to the bourbon mixture.

4. 4

   Measure out 1/2 cup of the simmering milk and whisk it into the bourbon mixture.

5. 5

   Whisk the bourbon mixture into the saucepan of simmering milk.

6. 6

   Stir constantly until the pudding bubbles and thickens enough to coat the back of the spoon.

7. 7

   Remove from the heat, place a sheet of plastic wrap directly on top of the surface, and reserve.

8. 8

   To assemble: In a large ovenproof bowl, alternate layers of bananas and pudding, lining the sides of the bowl with the vanilla wafers as you fill the bowl.

9. 9

   Cover the pudding with plastic wrap and refrigerate.

10. 10

    Preheat the oven to 400.

11. 11

    With an electric mixer, beat the 3 egg whites until frothy.

12. 12

    Gradually add the remaining 6 tablespoons sugar and beat until stiff and glossy.

13. 13

    Spread the meringue over the pudding and bake for 10 minutes, or until the meringue is golden brown.

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