Southern Banana Pudding

Ingredients

• 3/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 3 cups whole milk
• 4 large egg yolks
• 3 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 1 box (11 ounces) vanilla wafers
• 5 ripe bananas
• 4 large egg whites
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar

Before you cook

• Separate the eggs, keeping the whites in a clean grease-free bowl.
• Slice the bananas about a third of an inch thick just before assembling.

Steps

1. Whisk the three-quarter cup of sugar, the flour, and the salt together in a heavy saucepan.
2. Whisk in the milk a little at a time so no lumps form.
3. Set the pan over medium heat and cook, stirring constantly, until the mixture thickens and coats the spoon, about 10 minutes.
4. Whisk a cup of the hot custard into the egg yolks in a thin stream.
5. Pour the yolks back into the pan and cook, stirring, for two minutes more.
6. Take the pan off the heat and stir in the butter and vanilla.
7. Heat the oven to 350 degrees Fahrenheit.
8. Spread a thin layer of custard across the bottom of a 3-quart baking dish.
9. Cover it with a single layer of vanilla wafers, then a layer of banana slices.
10. Spoon a third of the remaining custard over the bananas.
11. Repeat the wafer, banana, and custard layers twice more, finishing with custard.
12. Beat the egg whites with the cream of tartar on medium speed until foamy.
13. Add the half cup of sugar one tablespoon at a time, beating until the meringue is glossy and holds stiff peaks.
14. Spread the meringue over the pudding, sealing it to the edges of the dish all the way around.
15. Bake for 18 to 22 minutes, until the peaks are browned.
16. Cool the dish on a rack for one hour, then refrigerate at least three hours before serving.