Banana Pudding topped with Meringue
4 bananas; sliced,
1 box vanilla wafers,
2 cups whole fat milk,
2 tbsp unsalted butter; softened,
2 egg; yolks separated from whites,
A pinch of salt,
1/3 cup flour,
1 tsp vanilla extract,
1/3 cup caster sugar.
Preheat the oven to 425 d F (200 d C) Heat a pan, melt the butter and then add 1 cup sugar, flour, egg yolks, milk and salt to it. Whisk them together and cook on medium flame for around 10 minutes. Keep whisking continuously and cook till nice thick custard is formed.
In an baking dish, spread the vanilla wafers, then layer half of the banana slices.
When the custard thickens add vanilla extract. Then pour half of the custard on the layered wafers and bananas. Repeat this with the remaining banana, wafers and custard.
To prepare the meringue, put the egg whites and caster sugar into the electric mixer and continue to blend it till nice thick meringue is formed. The consistency must be stiff and peaks should be formed when you dip a spoon and scoop out of it.
Spread this meringue topping over the custard layer and bake in the oven at 425 d F (200 d C) for around 5 minutes. Your dessert is ready to be served.