Banana Pudding With Meringue

Name: Banana Pudding With Meringue
Yield: serves 6 to 8
Ingredients: 2 1/4 cups milk; 1 vanilla bean, split lengthwise, seeds scraped and reserved; 4 large eggs, separated; 3/4 cup sugar; 1/4 cup cornstarch, sifted; 1/2 teaspoon kosher salt; 3 tablespoons unsalted butter; 2 tablespoons dark rum; 8 ounces vanilla wafers (about two-thirds of a 12-ounce box); 3 ripe bananas, sliced into 1/4-inch rounds; 1/2 teaspoon cream of tartar

December 14, 2011

Banana pudding is such a Southern classic that I knew I had to include a recipe for it. At the same time, I wanted to give it a bit of a modern twist, and that’s how I came up with Banana Pudding Sliders. You have to learn the rules before you can break them, so here’s my favorite recipe for classic banana pudding—spiked with rum, layered with bananas and vanilla wafers, and crowned with meringue—followed by those sliders I dreamed up.

Recipe notes

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