Print

Creamy Banana Pudding Recipe with Toasted Meringue Layers

creamy banana pudding - featured image
Print Recipe

A nostalgic yet modern creamy banana pudding layered with vanilla wafers, fresh bananas, silky custard, and topped with toasted meringue for a perfect comfort dessert.

Ingredients

Scale
  • 2 cups (480 ml) whole milk
  • 1 cup (240 ml) heavy cream
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (30 g) cornstarch
  • 4 large egg yolks (room temperature)
  • 2 teaspoons pure vanilla extract
  • Pinch of salt
  • 4 ripe bananas, sliced
  • About 2 cups vanilla wafers or graham crackers, crushed slightly
  • 4 large egg whites (room temperature)
  • 1/2 cup (100 g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

Instructions

  1. Pour the milk and cream into a medium saucepan and warm over medium heat until just about to simmer (around 180°F/82°C).
  2. In a separate bowl, whisk together sugar, cornstarch, and salt.
  3. In another bowl, whisk the egg yolks until smooth. Slowly pour about 1/2 cup (120 ml) of the warm milk mixture into the yolks, whisking constantly to avoid scrambling.
  4. Pour the yolk mixture back into the saucepan with the remaining milk mixture.
  5. Stir constantly over medium-low heat until the custard thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in vanilla extract. Let cool slightly.
  6. In an oven-safe baking dish, layer crushed vanilla wafers or graham crackers, then banana slices, followed by a generous pour of custard. Repeat layers ending with custard on top.
  7. Using clean bowls and beaters, whip egg whites with cream of tartar until soft peaks form. Gradually add sugar a tablespoon at a time, beating until stiff, glossy peaks form. Beat in vanilla extract last.
  8. Spread the meringue evenly over the pudding layers, sealing the edges to prevent shrinking during baking.
  9. Toast the meringue using a kitchen torch until golden brown, or place under a preheated broiler for 1-2 minutes, watching carefully to avoid burning.
  10. Let the pudding cool to room temperature, then refrigerate for at least 2 hours before serving.

Notes

If custard is lumpy, strain before layering. Keep egg whites at room temperature for better meringue. Toast meringue just until golden to avoid bitterness. Use broiler if no kitchen torch is available. For dairy-free, substitute milk and cream with coconut or almond milk and use aquafaba for meringue.

Nutrition

Keywords: banana pudding, toasted meringue, creamy dessert, custard, vanilla wafers, easy banana pudding, layered dessert

Find it online: https://blingbite.com/creamy-banana-pudding-recipe-with-toasted-meringue-layers-easy-and-perfect/