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Meringue-Topped Banana Pudding

5

150 min

Meringue-Topped Banana Pudding

Meringue-Topped Banana Pudding Photo 1

Time

150 min

Serving

8 persons

Calories

371

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
The meringue in this meringue-topped banana pudding is stabilized by acidic cream of tartar, helping it hold its shape for decorative swoops and swirls. Avoid using a copper bowl, which reacts with acid and may discolor your meringue.

Ingredients

  • ounces vanilla wafer cookies (about 65 cookies): 9 piece
  • bananas: 6 piece (sliced)
  • packed brown sugar: 0.33333 cup
  • cornstarch: 1 Tbsp
  • salt: 0.125 tsp
  • egg yolks: 3 piece
  • vanilla extract: 2 tsp (divided)
  • whole milk or half and half: 2 cups
  • egg whites: 4 piece
  • cream of tartar: 0.5 tsp
  • white sugar: 0.5 cup

Metric Conversion

Stages of cooking

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  1. Line bottom of a 2-quart baking dish with half of the cookies. Top with half of the banana slices. Repeat layers.
    Meringue-Topped Banana Pudding Photo 2
  2. Stir together brown sugar, cornstarch, and salt in a medium saucepan until no lumps remain. Stir in egg yolks and 1 teaspoon vanilla. Set pot over medium heat and gradually stir in milk, stirring constantly, until mixture becomes thick enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat. Let cool 1 minute. Pour milk mixture evenly over bananas and cookies. Chill, covered, at least 2 hours or up to 12 hours.
    Meringue-Topped Banana Pudding Photo 3
  3. Mix egg whites, cream of tartar, and remaining 1 teaspoon vanilla in a medium bowl with an electric mixer until soft peaks form. With mixer running, gradually add white sugar until stiff peaks form. Spread meringue over pudding.
    Meringue-Topped Banana Pudding Photo 4
  4. Brown top of meringue with a kitchen torch, 2 to 3 minutes. (To store, insert toothpicks into meringue halfway up toothpick; loosely drape plastic wrap over toothpicks to cover. Chill up to 24 hours.)
    Meringue-Topped Banana Pudding Photo 5

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