Banana Pudding

1. Preheat Oven

Begin by warming up your oven to a cozy 350 degrees Fahrenheit. This gentle heat will later embrace our pudding, giving it that golden touch.

2. Make Custard Base

In a medium-sized pot, take 3/4 cup of sugar and whisk it together with cornstarch. Gradually pour in the milk and keep stirring to dissolve any lumps. Separate your eggs, and stir in the yolks to the pot, saving the whites for later. Place the pot over medium heat and stir patiently for about 10 to 15 minutes until the custard thickens.

3. Enrich Custard

Remove the custard from the heat and immediately whisk in the vanilla extract, a pinch of salt, and butter to add that final, silky-smooth touch.

4. Prepare Meringue

In a heatproof bowl, beat the egg whites with a sprinkle of cream of tartar. When the whites form soft peaks, start adding the remaining 1/2 cup of sugar, gradually. Keep beating until the meringue stands proud and glossy.

5. Assemble Pudding

Take out your 13-by-9-inch casserole pan and start the layering game. Line the bottom with Nilla wafers, then top with slices of banana. Pour the custard over this base, spreading it out to the edges. Finally, spoon the meringue over the custard, making sure to seal all the edges.

6. Bake Pudding

Slide the pan into the oven and bake for 10 to 15 minutes. You’ll want to pull it out when the meringue blushes with the color of toasted marshmallow.

7. Rest and Serve

Resist the temptation to cut into it right away; the pudding needs to rest. Give it enough time, and it will reward you with perfect slices. Serve and watch it bring smiles all around the table.