16 servings (serving size: 3/4 cup)

This pudding has a mile-high meringue and will easily feed a crowd. Although we think using a vanilla bean infuses superior flavor, you can substitute a 1/2 teaspoon of vanilla extract; stir it into the cooked custard.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 1/4 cups sugar, and salt in a large saucepan, stirring with a whisk. Gradually add milk, stirring until smooth. Scrape seeds from vanilla bean, and add seeds and bean to milk mixture.

Step 3

Cook over medium heat 12 minutes or until thick and bubbly, stirring constantly.

Step 4

Place eggs in a large bowl, and gradually add hot milk mixture, stirring constantly. Place mixture in pan; cook over medium heat 2 minutes or until thick and bubbly, stirring constantly. Discard vanilla bean.

Step 5

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.

Step 6

Arrange half of vanilla wafers in the bottom of a 13 x 9-inch baking dish. Arrange half of the banana slices over wafers. Pour half of custard over banana. Repeat procedure with the remaining wafers, banana, and custard.

Step 7

Top with meringue, spreading evenly to edges of dish.

Step 8

Bake at 325° for 20 minutes or until lightly browned. Serve pudding warm or chilled.

Ratings & Reviews

nicsteffen's Review

May 27, 2012