Roasting the bananas concentrates their flavor before they are layered with vanilla custard and crisp wafer cookies beneath a cloud of toasted brown sugar meringue.
This old-fashioned pudding gets a little extra depth from caramelized bananas and a meringue that is warm, glossy, and lightly toasted. Assemble it while the custard is still warm so the cookies soften into the proper tender layers.
Makes 8 servings · Prep: 30 minutes · Cook: 30 minutes, plus 2 hours chilling
5 medium ripe but firm bananas 1 tablespoon unsalted butter, melted 1 tablespoon packed light brown sugar 3 cups whole milk 3/4 cup granulated sugar, divided 1/4 cup cornstarch 1/4 teaspoon kosher salt 4 large egg yolks 2 tablespoons unsalted butter 2 teaspoons pure vanilla extract 1 box vanilla wafer cookies, about 11 ounces 4 large egg whites, at room temperature 1/4 teaspoon cream of tartar 1/3 cup packed light brown sugar
Heat the oven to 400°F. Slice 3 bananas into 1/2-inch rounds and arrange them on a parchment-lined baking sheet. Brush with the melted butter and sprinkle with 1 tablespoon light brown sugar. Roast for 10 to 12 minutes, until the edges are caramelized. Cool for 10 minutes. In a medium saucepan, whisk together the milk, 1/2 cup granulated sugar, cornstarch, and salt. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 6 to 8 minutes. Whisk the egg yolks in a medium bowl. Slowly whisk about 1 cup of the hot milk mixture into the yolks, then pour the tempered yolks back into the saucepan. Cook for 2 minutes, whisking constantly, until thick and glossy. Remove the custard from the heat and whisk in the 2 tablespoons butter and vanilla. Let cool for 10 minutes, whisking once or twice to prevent a skin from forming. Arrange one-third of the vanilla wafers in the bottom of a 2-quart baking dish. Layer with half of the roasted bananas and one-third of the custard. Repeat with wafers, the remaining roasted bananas, and another one-third of the custard. Finish with the remaining wafers and custard. Slice the remaining 2 bananas and arrange them over the top. Cover the dish and refrigerate for at least 2 hours, or until thoroughly chilled. Heat the oven to 375°F. Using a clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy. Gradually add the remaining 1/4 cup granulated sugar and the brown sugar, then beat on high until the meringue is glossy and holds stiff peaks, 3 to 4 minutes. Spread the meringue over the pudding, sealing it all the way to the edges of the dish. Bake for 8 to 10 minutes, until lightly browned. Cool for 10 minutes before serving.