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1
In a heavy-bottomed saucepan over medium heat, bring 2 inches of water to a boil.
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2
In a large stainless steel bowl, whisk together the sugar, flour, and salt.
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3
Whisk in the egg yolks, and then the milk, vanilla bean, nutmeg, and cinnamon.
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4
Place the bowl over the pan of water and cook, stirring until the mixture is thick and coats the back of a spoon, 12 to 15 minutes.
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5
Remove from the heat.
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6
Remove the cinnamon and vanilla bean.
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7
If using vanilla extract, stir it in now.
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8
While the pudding is still warm, layer the cookies, bananas, and pudding in 1/2-pint canning jars or ramekins.
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9
Preheat the oven to 425 degrees F.
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10
Whip the egg whites in an electric mixer on medium speed until frothy.
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11
Add the cream of tartar and slowly increase the speed as the egg whites become opaque.
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12
Add the sugar 1 tablespoon at a time.
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13
Add the vanilla extract.
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14
Whip until the whites form a soft peak.
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15
Spoon the meringue over the warm puddings, sealing it to the sides of the jars.
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16
Bake the puddings for 4 minutes, or until the meringue is puffed and brown.
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17
Cool on a rack for 20 minutes, and then refrigerate for 2 hours, or until you cant stand it anymore.
