Banana Pudding

1 quart milk
3 3/8 ounces flour
6 7/8 ounces sugar (reserve 2 ounces for meringue)
6 eggs, separated
Vanilla, to taste
Pinch of salt
6 bananas
Vanilla wafers, as needed

Custard

Gather all equipment and supplies.

Pour ¾ milk and ½ the sugar in saucepan. Under medium heat, bring to a simmer.

At the same time, make slurry by taking the remaining sugar and mixing it with the flour. Then gradually add the rest of the milk. Break up the egg yolks and add to the liquid mixture. Stir to incorporate, completing the slurry.

Once milk and sugar mixture has come to a boil, temper slurry by gradually pouring hot sugar/milk mixture into slurry. Initially pour in small amounts of the hot milk mixture. As the mixture warms, you can add more of the hot liquid. Be sure to stir while adding hot mixture or run the risk of cooking the eggs.

Once slurry is warm, pour back into saucepot and cook until the mixture boils. Once mixture boils, reduce heat and cook until mixture loses the starchy taste.

Cover mixture with plastic wrap and allow to cool at room temperature.

Once cool, store in refrigerator until needed.

Assembly

• 12 champagne flutes
• Vanilla wafers, broken into small pieces
• Bananas
• Custard
• 12 garnishes
• Pour a small amount of custard into the bottom of each champagne flute.
• Place a layer of vanilla wafers on top of custard.
• Follow with the bananas as the 3rd layer.
• Repeat this process to create 3 layers of custard, vanilla wafers and bananas.
• Cover and make meringue.

Meringue

• Place room-temperature pasteurized egg whites in an electric mixer with a whip attachment.
• Whip on medium/high speed until frothy.
• Gradually add 2 ounces of reserved sugar while continuing to mix.
• Whip to stiff peaks.
• Place meringue into a piping bag and pipe to cover each dessert. If you don’t have a piping bag, simply use the back of the spoon to create a spiked look.
• Using a hand-held torch, evenly brown the meringue.
• Garnish and serve immediately.