Ingredients
4 eggs
125 g white sugar
0.25 tsp salt
40 g all-purpose flour
500 ml milk
15 ml banana liqueur
5 ml vanilla extract
15 g cold butter
3 very ripe bananas, sliced
1.5 tsp freshly squeezed lemon juice
340 g miniature vanilla wafers
0.125 tsp cream of tartar
25 g white sugar
Directions
Step 1
Separate the eggs, placing the whites in the bowl of a stand mixer and the yolks into a saucepan.
Step 2
Prepare the custard: Add the sugar, salt, and 40 g of flour to the yolks. Splash in about 1/4 of the milk and start blending the mixture with a whisk. Pour in the remaining milk and whisk until smooth.
Step 3
Cook and stir the mixture over medium heat until hot to the touch, occasionally dipping your finger in to test. Whisk constantly until the custard is thick enough to form ribbons.
Step 4
Remove the custard from the heat and add the banana liqueur, vanilla, then the cold butter. Whisk until the butter dissolves. Set the custard aside.
Step 5
Preheat the oven to 200°C (400°F).
Step 6
Begin to assemble the pudding: Toss the banana slices with lemon juice.
Step 7
Spread 1/4 of the custard over the bottom of a baking dish. Add a single layer of vanilla wafers. Cover with half of the bananas and spread half of the remaining custard on top. Add another layer of vanilla wafers, using slightly fewer this time. Top with the remaining bananas and custard. Smooth the top and tap the dish against the counter to settle the pudding.
Step 8
Make the meringue topping: Add the cream of tartar to the egg whites. Beat using the whisk attachment until foamy. Gradually add the sugar and beat until stiff, but not dry, peaks form. Spread the meringue over the pudding using a soft spatula, creating ridges for contrast.
Step 9
Bake in the preheated oven until the meringue is nicely browned, for 7 to 10 minutes. Serve warm or chilled.