-
1
make the banana pudding In a 9-inch square baking dish, arrange half of the wafers in a single layer.
-
2
Top with half of the bananas.
-
3
Repeat with the remaining wafers and bananas.
-
4
make the banana pudding In a medium bowl, whisk the sugar with the flour.
-
5
In a large saucepan, gently heat the milk until hot but not bubbling.
-
6
Whisk in the sugar mixture in three batches, then whisk in the egg yolks.
-
7
Cook over moderate heat, stirring frequently, until the custard is thickened and pudding-like, 5 to 8 minutes.
-
8
Whisk in the butter and vanilla.
-
9
Pour the hot custard over the wafers and let stand at room temperature for 20 minutes.
-
10
Refrigerate until chilled, then cover and refrigerate overnight.
-
11
make the meringue In the bowl of a stand mixer fitted with the whisk, combine the egg whites, vanilla and cream of tartar.
-
12
Beat at high speed until soft peaks form, 1 to 2 minutes.
-
13
With the machine on, add the sugar 1 tablespoon at a time; beat until smooth, glossy, just-firm peaks form, about 2 minutes.
-
14
(Do not overbeat or the meringue will become grainy.)
-
15
Spread the meringue evenly over the banana pudding, swirling it decoratively.
-
16
If you have a kitchen torch, you can brulee the meringue if desired.
