Cookbook:Banana Pudding

Ingredients

 * 1 cup (240 ml) milk
 * 1 cup + 2 Tablespoons (200 g + 25 g) granulated sugar
 * 2 teaspoons (10 g) butter
 * ¼ teaspoon salt
 * 1 teaspoon vanilla extract or vanilla sugar
 * 4 eggs, separated
 * 2 Tablespoons (15 g) cornstarch
 * 14–20 vanilla wafers or ladyfingers
 * ¼ cup (60 ml) lemon juice
 * 2 ripe bananas
 * 1 Tablespoon (10 g) shredded unsweetened coconut

Custard

 * 1) In a saucepan, stir together the milk, 1 cup (200 g) of sugar, butter, salt, and vanilla extract and cook over medium heat until the butter melts.
 * 2) Whisk the egg yolks in a separate container (a coffee mug will do), then whisk two tablespoons of the hot milk mixture into the egg yolks to temper them so they don’t curdle.
 * 3) When the egg mixture is smooth, whisk it into the milk mixture.
 * 4) Add 2 tablespoons of cold water to the cornstarch and stir until smooth; then whisk it into the milk mixture and cook until thickened, stirring constantly so it doesn’t burn.
 * 5) Remove the custard from heat.

Meringue

 * 1) Whip the egg whites and 2 Tablespoons (25 g) sugar in a bowl until stiff peaks form.

Assembly

 * 1) Cut the bananas into thin slices (about ¼ inch or 5 mm thick).
 * 2) In a large bowl with a flat bottom, place a layer of vanilla wafers or ladyfingers on the bottom.
 * 3) Pour half of the lemon juice and spread half of the custard over these, then layer half of the banana slices on top of the custard.
 * 4) Add another layer of cookies, the rest of the lemon juice, the rest of the custard, and the rest of the banana slices.
 * 5) Top with the meringue and sprinkle the coconut on top.
 * 6) Refrigerate for several hours before serving.

Notes, tips, and variations

 * If you'd rather make the custard using a custard powder, that's fine, but you won't have leftover egg whites to make the meringue with. In this case, you can replace the meringue with whipped cream.