Meringue-Topped Banana Pudding

Begin by creating the foundation. Line the bottom of a 2-quart baking dish with half of the vanilla wafer cookies. Arrange half of the banana slices evenly over the cookies. Repeat these layers, creating a delightful base for the custard. (Prep time: 15 minutes)

In a medium saucepan, whisk together the brown sugar, cornstarch, and salt until thoroughly combined and free of any lumps. Incorporate the egg yolks and 1 teaspoon of vanilla extract. Place the saucepan over medium heat, and gradually whisk in the milk (or half-and-half), stirring constantly. Continue stirring until the mixture thickens to a consistency that coats the back of a metal spoon, approximately 8 to 10 minutes. Remove from heat and let cool slightly for about 1 minute. Evenly pour the warm custard mixture over the layered bananas and cookies. Cover the dish and chill in the refrigerator for at least 2 hours, or preferably up to 12 hours, to allow the flavors to meld. (Cook time: 15 minutes, Chill time: 2-12 hours)

Prepare the meringue topping. In a clean, grease-free medium bowl, combine the egg whites, cream of tartar, and the remaining 1 teaspoon of vanilla extract. Using an electric mixer, beat the mixture until soft peaks begin to form. Gradually add the granulated sugar while the mixer is running, continuing to beat until stiff, glossy peaks form. This indicates the meringue is ready to be spread. (Prep time: 10 minutes)

Gently spread the meringue evenly over the chilled pudding, ensuring it covers the entire surface. Using a kitchen torch, brown the top of the meringue to a golden-brown perfection, about 2 to 3 minutes. Watch carefully to prevent burning. (Optional: For a broiled finish, place the pudding under a broiler for 1-2 minutes, watching closely). To store, insert toothpicks into the meringue halfway up, and loosely drape plastic wrap over the toothpicks to cover, preventing the meringue from sticking. Chill for up to 24 hours. (Cook time: 3 minutes)