Ingredients

The following ingredients have 4 Servings
  • 6 eggs (yolks, and whites separated)
  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • pinch of sea salt
  • 1 teaspoon vanilla extract
  • 1 whipped cream recipe
  • 1 box of vanilla wafers
  • 4 peeled and thinly sliced large bananas

Instruction

  • Add 6 whisked egg yolks, ¾ cup of sugar, flour, milk, and salt to a medium-size saucepot and cook over low heat for about 12-15 minutes while constantly stirring until it becomes very thick.
  • Remove the custard from the stove and stir in the vanilla. Cool completely in the refrigerator, which takes about 45 minutes.
  • Once it’s cool slowly add the custard into a stand mixer with the whipped cream recipe and mix on low speed with the whisk attachment until completely combined.
  • Evenly spread 1/3 of the whipped cream custard to the bottom of a deep 13x9 casserole pan and then layer on the wafers and bananas followed up by adding on another 1/3 of the whipped cream custard.
  • Repeat the process 1 more time until all of the ingredients have been used. Set aside.
  • In a stand mixer with the whisk attachment whisk the eggs on medium speed until soft peaks have formed, which takes about 3 to 4 minutes.
  • Turn the speed up to high and slowly sprinkle in ¼ cup of sugar until mixed in. Continue to whisk until medium-stiff peaks have formed to make a meringue.
  • Spread the meringue over the top of the banana pudding evenly and then using a torch brown the top of the meringue.