Meringue - Topped Southern Banana Pudding

In 1901 Nabisco began marketing vanilla wafers. No one seems to know which cook was the first to line the pudding dish with vanilla wafers but it caught on quickly, especially after Nabisco began printing the recipe on their vanilla wafer package. Banana pudding is a dessert common in the Southern United States.

Southern Banana Pudding is a light dessert that fits with any menu and is great for family reunions. It is easy to make and looks elegant displayed in a glass bowl. But how about shaking things up a bit and serve this pudding in Mason jars. I chose to use my Irish Coffee mugs.

Ingredients:
2 cups whole milk
4 large eggs, separated
1-1/2 teaspoons vanilla extract
1-1/4 cups sugar, divided
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 cup salted butter
36 vanilla wafer cookies
3 bananas, sliced 1/4-inch thick
1/4 teaspoon cream of tartar

Directions:
1. Preheat oven to 350 degrees. Arrange 6 ovenproof 8-ounce custard cups on a rimmed baking sheet.

2. In a large saucepan, combine milk, egg yolks, and vanilla, whisking well.

3. In a medium bowl, combine 1 cup sugar, flour, and salt, whisking well. Add to milk mixture, whisking to remove lumps.

4. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, about 6 to 8 minutes. Add butter, whisking to combine. Let cool for 3 to 4 minutes.

5. Arrange 3 cookies in the bottom of each cup. Place 3 slices of bananas on top of cookies. Spoon 1/4 cup pudding over bananas. Repeat layers once.

6. In a large bowl. beat egg whites until soft peaks form. Add cream of tartar to egg whites. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Spoon meringue on top of pudding.

7. Bake for 8 to 10 minutes, or until meringue is lightly golden and cooked through. Serve immediately.