Banana pudding

Ingredients:

• 3/4 cup (150g) granulated sugar, divided
• 1/3 cup (40g) all-purpose flour
• 1/4 teaspoon (1g) salt
• 3 large eggs, separated
• 2 cups (480ml) whole milk
• 1/2 teaspoon (2.5ml) vanilla extract
• 1 box (12oz/340g) vanilla wafers
• 4-5 ripe bananas, sliced
• 1/4 teaspoon (1g) cream of tartar
• 2 tablespoons (25g) powdered sugar

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, whisk together 1/2 cup (100g) of the granulated sugar, flour, and salt.
3. In a separate bowl, lightly beat the egg yolks, then add them to the saucepan along with the milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble, about 8-10 minutes.
4. Remove the saucepan from heat and stir in the vanilla extract. Let it cool for a few minutes.
5. In a 2-quart baking dish, arrange a layer of vanilla wafers, followed by a layer of sliced bananas. Pour half of the pudding over the bananas, spreading evenly. Repeat the layers, ending with pudding.
6. In a clean bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining 1/4 cup (50g) granulated sugar and continue beating until stiff, glossy peaks form.
7. Spread the meringue over the pudding, ensuring it reaches the edges of the dish to seal.
8. Bake in the preheated oven for 12-15 minutes, or until the meringue is lightly browned.
9. Remove from the oven and let cool slightly before serving.

Notes:

For best results, use ripe but firm bananas. This pudding can be served warm, at room temperature, or chilled. If storing, cover and refrigerate for up to 2 days. To prevent the bananas from browning, you can lightly toss them in lemon juice before layering. This dessert is traditionally topped with meringue, but you can also use whipped cream if preferred.