Classic Banana Pudding

PUDDING
Place the sugar, cornstarch and salt in a 2 1/2 quart saucepan and whisk together until blended. Whisk in 2 cups of the milk. Mix the egg yolks into the remaining cup of milk and whisk into the mixture in the saucepan. Cut the vanilla bean in half lengthwise, scrape the seeds out with the back of a knife and place the pod and seeds into the milk mixture. Put in the butter pieces.

Place on medium heat and bring the mixture to a simmer, stirring constantly. Reduce the heat to maintain the simmer and keep stirring for about 2 minutes until it has thickened and coats the back of a spoon. Remove from the heat and add the vanilla extract. Place plastic wrap on top of the pudding mixture to keep “pudding skin” from forming.

While the pudding is still warm, quickly prepare the dish by putting vanilla wafers in a single layer on the bottom and sides of a 2 to 2 1/2 quart casserole dish. Slice half the bananas and place on top of the wafers. Pour half of the warm pudding over the wafers and bananas. Build another layer with the remaining wafers (save a few for garnish), bananas, and the rest of the pudding.

Crush up a few of the remaining wafers and sprinkle them on top of the pudding. You can stop here, chill and serve with fresh whipped cream on the side or spread on top of your pudding. Alternatively, you can make a meringue with the leftover egg whites. You should do this while the pudding is still warm. Following is the recipe for the meringue.

Note: If you choose not to use a vanilla bean, increase the vanilla extract to 1 1/2 teaspoons.

BAKED MERINGUE (the below recipe will be more than you need, 1/2 recipe is fine)

Preheat oven to 425 degrees.

Place egg whites, cream of tartar, vanilla in a mixing bowl. With whisk attachment, slowly bring mixer up to high speed. Begin to slowly add your sugar (either pour slowly or a tablespoon at a time) until the meringue holds a stiff peak and is shiny.

Spread the meringue on you pudding all the way to the edges of your dish leaving no pudding showing. Give it some swirls and peaks for those delicious browned bits of meringue. Place in a preheated oven. Baking should take about 5 minutes, keep an eye on it and take it out when it is golden brown. Cool for about 30 minutes on counter, then chill in the fridge for a couple of hours.

Note: superfine sugar can be made by putting regular granulated sugar into food processor and process for a minute or so.

Enjoy!