Directions

• In a medium saucepan, whisk together 1/2 cup sugar, cornstarch, and salt. Slowly whisk in milk. Cook over medium heat, whisking constantly, until thickened and beginning to bubble.
• Place egg yolks in a small bowl. Gradually whisk in 1/2 cup of the hot milk mixture. Pour back into the saucepan while whisking constantly. Cook for 2–3 minutes more, whisking until thickened.
• Remove from heat. Stir in butter and vanilla until smooth. Let cool for 5 minutes, stirring occasionally.
• Preheat oven to 350°F.
• In a 2-quart baking dish, alternate layers of vanilla wafers, sliced bananas, and warm custard, ending with custard.
• Beat egg whites and cream of tartar until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff, glossy peaks form.
• Spread meringue over the warm pudding, sealing it to the edges of the dish. Bake for 10–12 minutes, until lightly golden.