Homemade Banana Pudding Recipe

Place egg yolks in a medium glass or metal bowl. Set the bowl on a damp paper towel for stability when whisking. Whisk together with half the sugar.

In a small bowl, stir together cornstarch and ½ cup milk. Set aside.

In a medium, heavy-bottom saucepan, add the remaining half of sugar, salt, and 3 ½ cups of milk. Heat over medium until the milk steams. DO NOT BOIL.

While whisking, slowly stream half of the hot milk into egg yolks. Immediately pour the tempered yolks back into the pan with the milk and return to the heat.

Whisking vigorously and ensuring to get the bottom and corners of the pan, add in cornstarch slurry.

Continue whisking until the mixture thickens, about 15minutes. The mixture is ready when thickened and the whisk leaves a trail and gentle plop when removed from the pudding. This will not be super thick, but a softer set; it will continue to thicken as it cools. Remove from the heat and stir in butter and vanilla. Cover the pudding with plastic wrap directly on the surface to avoid developing a skin on top and chill for at least 2 hours.

In a small bowl, mix the sugar and cream of tartar.

In the bowl of a stand mixer fitted with the whisk attachment, add egg whites. Beat on medium speed until white foam appears, for about 1 minute.

Slowly pour in the sugar, about 1 teaspoon at a time. When all the sugar is added increase the speed to high and continue whipping until stiff peaks form, about 6-7 minutes. The meringue will become billowy and very white, then when stiff, will look like shaving cream and hold its shape when the whisk is removed.

Stir in vanilla.

In a deep trifle dish, line the bottom and one layer up the side with cookies. Top with half of the sliced bananas.

Next, pour in half of the pudding and spread with a spatula and let settle into corners. Repeat with remaining cookies, bananas, and pudding.

Gently spread the meringue on top of the pudding. Using a spatula or back of a spoon, dip and swoop to create swirls.

Use a kitchen torch to brown the meringue.

Serve immediately.