Smoked Banana Pudding

Southern banana pudding with a whisper of smoke — vanilla wafers, sliced bananas, homemade custard, and lightly smoked meringue on top.

Prep

30 minutes

Cook

20 minutes

Rest

1 hour chill

Equipment

• Heavy-bottom 3-quart saucepan
• Whisk
• Fine mesh strainer
• Stand or hand mixer with whisk attachment
• 9x13 baking dish or trifle bowl
• Smoker at 225F (optional, for the meringue)

Ingredients

• For the custard:
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 1/2 tsp kosher salt
• 4 cups whole milk
• 6 large egg yolks (save whites for meringue)
• 2 tbsp unsalted butter
• 2 tsp vanilla extract (real, not imitation)
• For assembly:
• 1 box (11 oz) vanilla wafers (Nilla)
• 5-6 ripe bananas, sliced 1/4 inch
• For the meringue:
• 6 egg whites, room temperature
• 3/4 cup granulated sugar
• 1/4 tsp cream of tartar
• 1 tsp vanilla extract

Method

1. 01

   WHISK THE DRY: In a heavy 3-quart saucepan off the heat, whisk together sugar, cornstarch, and salt until fully blended.

2. 02

   TEMPER AND COOK CUSTARD (10 min): Slowly whisk in the milk until smooth. Whisk in the egg yolks. Place over medium heat, whisking constantly, until the mixture thickens and comes to a gentle boil. Cook 1 more minute at a boil, still whisking, until glossy and pudding-thick.

3. 03

   STRAIN AND FINISH: Pull off the heat. Whisk in the butter and vanilla until melted. Strain through a fine mesh into a clean bowl to catch any curdled bits. Press plastic wrap directly on the surface and cool 15 minutes.

4. 04

   ASSEMBLE (10 min): Cover the bottom of a 9x13 dish with a layer of vanilla wafers. Top with a layer of banana slices, then a layer of warm custard. Repeat: wafers, bananas, custard. Finish with a third layer, ending with custard on top. Press wafers slightly into the custard so they soften.

5. 05

   MAKE THE MERINGUE (5 min): Beat egg whites and cream of tartar with a mixer on medium until foamy. Slowly add sugar a tablespoon at a time while beating. Increase to high and beat until stiff, glossy peaks form. Beat in the vanilla.

6. 06

   TOP AND SMOKE (or torch): Spread the meringue over the custard, sealing to the edges of the dish. Swirl decoratively with the back of a spoon. Either kiss it with 10 minutes of light smoke at 225F using cherry or apple wood for a whisper of smoke, then broil 2-3 minutes until the peaks are toasted golden — or skip the smoker and use a kitchen torch to toast the tops.

7. 07

   CHILL (1 hour): Refrigerate 1 hour before serving so the custard sets and the wafers soften into cake.

How to serve

• Scoop straight from the dish into bowls. Serve chilled.
• Killer with a side of smoked pecans or a drizzle of bourbon caramel.