Add 6 whisked egg yolks, ¾ cup of sugar, flour, milk, and salt to a medium-size saucepot and cook over low heat for about 12-15 minutes while constantly stirring until it becomes very thick.
Remove the custard from the stove and stir in the vanilla. Cool completely in the refrigerator, which takes about 45 minutes.
Once it’s cool slowly add the custard into a stand mixer with the whipped cream recipe and mix on low speed with the whisk attachment until completely combined.
Evenly spread 1/3 of the whipped cream custard to the bottom of a deep 13x9 casserole pan and then layer on the wafers and bananas followed up by adding on another 1/3 of the whipped cream custard.
Repeat the process 1 more time until all of the ingredients have been used. Set aside.
In a stand mixer with the whisk attachment whisk the eggs on medium speed until soft peaks have formed, which takes about 3 to 4 minutes.
Turn the speed up to high and slowly sprinkle in ¼ cup of sugar until mixed in. Continue to whisk until medium-stiff peaks have formed to make a meringue.
Spread the meringue over the top of the banana pudding evenly and then using a torch brown the top of the meringue.
Notes
Chef Notes:
Make-Ahead: You can make this up to 1 day ahead of time, just keep it covered and refrigerated before serving.
How to Store: Cover and keep in the refrigerator for up to 4 days. This will not freeze well as it will cause the custard to break when thawing.
If you don’t have a torch you can bake in the oven at 400° for 7-10 minutes or until the meringue is browned on top.
Just in case you are in a pinch you can substitute the homemade whipped cream with 1 tub of cool whip.
Be sure that the bananas are just ripe when making this recipe.