- 10
Ingredients
- 6 large eggs, seperated
- 2 3/4 cups sugar, divided
- 1/4 cup cornstarch, sifted
- 6 cups whole milk
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter, softened
- 1 (12-ounce) box vanilla wafer cookies
- 6-8 bananas, peeled and sliced
Preparation
Step 1
Preheat over to 350. Lightly butter a 4-quart overnproof bowl, set aside.
In a large saucepan, whisk egg yolks. Add 2 cups sugar and cornstarch, whisking until smooth. Add milk, vanilla, and salt. Cook over medium-low heat, whisking constantly until thickened. Remove from heat. Add butter, whisking until smooth. Set aside.
In prepared bowl, alternate layers of cookies, bananas, and pudding.
In a large bowl, beat egg whites at high speed with an electric mixer until frothy. Slowly add remaining 3/4 cup sugar. Beat until stiff glossy peaks form. Spead mixture over pudding.
Bake until meringue is golden brown, approximately 20 minutes. Serve immediatley, if desired. Cover and store any leftovers in the refrigerator.