Ingredients
1 1/2 cups sugar, divided
1/4 cup plus 1 teaspoon all-purpose flour
3 cups milk, scalded
4 eggs, separated
2 teaspoons vanilla extract
60 vanilla wafers
6 bananas, sliced
Method
Sources
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Small sago pearls — coconut sago pudding, tong sui, bubble tea
Achievable elevated desserts — laminated doughs, cakes, custards
Banana hook stand — prevents bruising, extends ripeness
Grade A bourbon vanilla beans for custards, ice cream, extracts
Legendary dessert book — seasonal pastry, fruit desserts, plating
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Combine 1 cup plus 2 tablespoons sugar and flour in top of a double boiler; add milk, and place over boiling water. Cook, stirring constantly, until thickened. Cover, and cook 15 minutes. Add egg yolks; cook 2 minutes, stirring constantly. Remove from heat, and stir in vanilla. Arrange half of vanilla wafers in a lightly greased 13- x 9- x 2- inch baking dish; top with half of bananas and half of pudding. Repeat layers. Beat egg whites (at room temperature) until soft peaks form. Gradually add remaining sugar to egg whites, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue over top of pudding mixture, sealing to edge of dish. Bake at 350° for 10 minutes or until golden brown.