Meringue-Topped Banana Pudding

Meringue-Topped Banana Pudding
  • PREP TIME
    20 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    2 hrs 30 mins
  • SERVING
    8 People
  • VIEWS
    9

Elevate the classic comfort of banana pudding with a billowy, perfectly browned meringue. Stabilized with a touch of cream of tartar, this meringue stands tall, creating a stunning dessert that's as delicious as it is beautiful.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    66 g
  • Cholesterol
    96 mg
  • Fiber
    3 g
  • Protein
    8 g
  • Saturated Fat
    3 g
  • Sodium
    231 mg
  • Sugar
    43 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Begin by creating the foundation. Line the bottom of a 2-quart baking dish with half of the vanilla wafer cookies. Arrange half of the banana slices evenly over the cookies. Repeat these layers, creating a delightful base for the custard. (Prep time: 15 minutes)

02

Step

In a medium saucepan, whisk together the brown sugar, cornstarch, and salt until thoroughly combined and free of any lumps. Incorporate the egg yolks and 1 teaspoon of vanilla extract. Place the saucepan over medium heat, and gradually whisk in the milk (or half-and-half), stirring constantly. Continue stirring until the mixture thickens to a consistency that coats the back of a metal spoon, approximately 8 to 10 minutes. Remove from heat and let cool slightly for about 1 minute. Evenly pour the warm custard mixture over the layered bananas and cookies. Cover the dish and chill in the refrigerator for at least 2 hours, or preferably up to 12 hours, to allow the flavors to meld. (Cook time: 15 minutes, Chill time: 2-12 hours)

03

Step

Prepare the meringue topping. In a clean, grease-free medium bowl, combine the egg whites, cream of tartar, and the remaining 1 teaspoon of vanilla extract. Using an electric mixer, beat the mixture until soft peaks begin to form. Gradually add the granulated sugar while the mixer is running, continuing to beat until stiff, glossy peaks form. This indicates the meringue is ready to be spread. (Prep time: 10 minutes)

04

Step

Gently spread the meringue evenly over the chilled pudding, ensuring it covers the entire surface. Using a kitchen torch, brown the top of the meringue to a golden-brown perfection, about 2 to 3 minutes. Watch carefully to prevent burning. (Optional: For a broiled finish, place the pudding under a broiler for 1-2 minutes, watching closely). To store, insert toothpicks into the meringue halfway up, and loosely drape plastic wrap over the toothpicks to cover, preventing the meringue from sticking. Chill for up to 24 hours. (Cook time: 3 minutes)

For the best meringue, ensure your mixing bowl and utensils are completely clean and free of any grease.
If you don't have a kitchen torch, you can brown the meringue under the broiler, but watch it very carefully to prevent burning.
Feel free to experiment with different extracts, such as almond or rum, for a unique flavor twist.
For a richer pudding, use half-and-half or even heavy cream instead of whole milk.
Make sure the pudding is well chilled before adding the meringue. This helps prevent the meringue from weeping.

Nellie Mayer

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 5.0/ 5 ( 3 Ratings)
Total Reviews: (5)
  • Landen Huel

    I added a sprinkle of cinnamon to the meringue before browning and it was amazing!

  • Saige Grimes

    The directions were clear and easy to follow, even for a novice baker like me.

  • Ahmad Gleason

    This recipe is a winner! The meringue was perfect and held its shape beautifully.

  • Emerson Lakin

    The pudding was so creamy and delicious. The brown sugar adds a wonderful depth of flavor.

  • Vivianne Schimmel

    I made this for a potluck and it was a huge hit! Everyone raved about it.

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