Servings: 8
Ingredients
Vanilla Custard
- 100 g sugar
- 40 g cornstarch
- 1 pinch salt
- 720 ml milk
- 8 eggs separated, at room temperature
- 3 tablespoons butter
- 1 tablespoon vanilla extract
Assembly and Meringue
- 4 very ripe bananas thinly sliced
- 250 g Nilla-style vanilla wafers
- 8 egg whites from the eggs above
- 0.25 teaspoon cream of tartar or a dash of lemon juice
- 50 g sugar
Procédé
Vanilla Custard
- Preheat the oven to 180°C and grease a 2-liter baking dish.
- In a large saucepan, whisk together the sugar, cornstarch, and salt.100 g sugar, 40 g cornstarch, 1 pinch salt
- Add the milk and cook over medium-high heat, stirring constantly, until the mixture thickens and comes to a boil, about 5 minutes.720 ml milk
- Boil for 1 minute, then remove from the heat.
- Whisk the egg yolks in a bowl.8 eggs
- Temper the yolks with a little of the hot mixture, then pour everything back into the saucepan.
- Cook over medium heat, stirring constantly, for 2 minutes, until the custard is thick.
- Remove from the heat, then stir in the butter and vanilla.3 tablespoons butter, 1 tablespoon vanilla extract
Assembly and Meringue
- Layer half of the wafers in the dish, then half of the bananas, then half of the custard. Repeat with the remaining wafers, bananas, and custard.250 g Nilla-style vanilla wafers, 4 very ripe bananas
- Beat the egg whites with the sugar until foamy.8 egg whites, 50 g sugar
- Add the cream of tartar (or lemon juice) and beat on medium-high speed until stiff peaks form.0.25 teaspoon cream of tartar
- Spread the meringue over the still-hot custard, making sure it reaches the edges of the dish, and form peaks.
- Bake on the middle rack for 20 minutes, until the meringue is golden brown.
- Let cool for 1 hour, then refrigerate, uncovered, for at least 4 hours before serving.
Notes
Use very ripe bananas; underripe bananas are mealy and less fragrant. Never cover the meringue in the refrigerator, or condensation will make it weep. This dessert is best enjoyed the day it is made.
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