Banana Pudding with Meringue

From American Classics

Why this recipe works:

Focusing on the pudding component of our banana pudding recipe, we preferred to use just egg yolks, which not only made the pudding luscious, but also imparted a pleasant yellow hue. We reserved the egg whites and used them to make the meringue topping. Only bananas that were just ripe did the… read more

Focusing on the pudding component of our banana pudding recipe, we preferred to use just egg yolks, which not only made the pudding luscious, but also imparted a pleasant yellow hue. We reserved the egg whites and used them to make the meringue topping. Only bananas that were just ripe did the banana pudding recipe justice—overripe bananas were too mushy and got lost in the silky pudding. We layered the pudding, banana slices, and crushed Nilla Wafers in a buttered baking dish, then evenly spread the meringue over the surface, forming attractive peaks with the back of a spoon.

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Serves 4

Reserve the egg whites when separating the yolks for the pudding and use them to make the meringue topping.

Ingredients

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