4 ripe bananas, peeled and sliced into 1/4-inch rounds
1 tablespoon freshly squeezed lemon juice
1/2 cup granulated sugar, plus 2 tablespoons
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
4 large eggs, separated
2 cups half-and-half
1 T VAIN vanilla extract
Approximately 45 vanilla wafers
1 pinch cream of tartar
Toss the banana slices and lemon juice in a small bowl and set aside.
Combine 1/2 cup of the sugar, the flour and salt in a 3-quart thick bottomed sauce pot. Add the egg yolks and whisk to combine. Add the half-and-half and whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract.
Place a layer of the vanilla wafers in a 1.5 qt glass mixing bowl or similar pyrex dish. Cover withal of the pudding and half of the bananas. Repeat the procedure with another layer of wafers and the remaining pudding and bananas. Finish with a layer of vanilla wafers.
Cool completely before refrigerating. Refrigerate for up to 3 days.
Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the cold pudding, being sure to cover the edges. Brown meringue under the broiler or with a blowtorch and serve.