Ingredients
15 oz vanilla wafers, (1 bag)
17 oz bananas, (roughly 4 to 5 pieces), ripe, sliced into ½-inch disks
4 egg yolks
2 cups milk
½ cup granulated sugar
⅓ cup all-purpose flour
1 tbsp rum, can be brandy or banana liqueur
1 tbsp unsalted butter, at room temperature
½ tsp vanilla extract
¼ tsp salt
4 egg whites
2 tbsp granulated sugar
⅛ tsp cream of tartar
Preparation
Combine egg yolks, milk, sugar, flour, and salt into a saucepot. Whisk first to combine, then place over medium heat.
Whisk constantly until the custard thickens, roughly 5 to 8 minutes.
Once your custard thickens, add your liqueur, butter, and vanilla extract. Whisk until evenly incorporated. Set aside.
In a mixing bowl attached to a hand beater, add egg whites, sugar, and cream of tartar. Whisk until egg whites have stiff peaks, 8 to 10 minutes.
Gradually add your sugar while whisking to have the egg whites hold its peaks. Set aside once done.
Preheat your oven to 400 degrees F.
Spread ⅓ of your custard at the bottom of your preferred baking casserole, then add half of your cookies and lastly half of your bananas.
Repeat until you have another layer of custard, cookies, and bananas.
Spread your last ⅓ of the custard, then tap lightly to have the custard spread around the spaces.
Spread the meringue on top, then bake until your meringue has turned golden brown, roughly 10 minutes.
Once baked, you can either serve this immediately or cool down completely and serve cold.
