- 1 large whole egg
- 4 egg yolks (reserving whites for meringue)
- 3/4 cup sugar
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 2 cups whole milk
- 1 cup heavy cream
- scraping of one vanilla bean or two teaspoons vanilla paste
- 40 vanilla wafers (recipe linked in preparation)
- 4 medium-sized ripened bands, sliced 1/8 inch thick
- 4 egg whites (reserved from above)
- 1 pinch salt
- 1/4 teaspoon cream of tartar
- 1/2 cup sugar
1. In a saucepan, warm the whole milk and vanilla, careful not to scald. In a separate bowl, make your slurry by whisking together the sugar, flour and salt.
2. Add the whole egg and yolks and whisk. Whisk in the cream. Once the milk is hot, slowly temper into the slurry. Return all ingredients to the saucepan and, stirring constantly, cook on medium until thickened. Strain through a chinois.
3. Preheat oven to 450°. Layer your pudding into a 2 quart oven-proof casserole dish starting with a thin layer of pudding. Top thin layer of pudding with vanilla wafers, covering the bottom. Top wafers with banana. Then, top with a third of your pudding. Repeat wafer and banana layer and complete building layers in thirds ending with pudding.
4. To make meringue, whisk reserved egg white, salt and tartar until they become medium-firm peaked. Turn whisk to medium low and add sugar slowly. Turn whisk up to high and beat until a glossy sheen comes over your meringue. Spread over final layer of casserole. Bake for 5-7 minutes until meringue is browned.