Island Banana Pudding

My sister, Jayne, has a beach house on Bald Head Island, NC where she spends a lot of her weekend (and weekday) time. She created this recipe out of a North Carolina favorite, Banana Pudding with a Meringue topping. It has a splash of dark run instead of vanilla and maple syrup instead of part of the sugar. I made it last night and it’s delish, and makes me want to be out on the outer banks with her, drinking a rum drink along with eating this banana pudding.

Serves 8

For the pudding:

• 6 large egg yolks (save 4 egg whites for the meringue topping)
• 3/4 cup sugar (or 1/2 cup sugar and 1/4 cup maple syrup
• 5 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 1 cup half and half
• 1/8 teaspoon freshly grated nutmeg
• Dash or two of cinnamon
• 2 teaspoons vanilla extract (or dark rum)
• Quality vanilla wafer cookies
• 5 medium bananas, peeled and sliced into coins

For the meringue topping:

• 4 large egg whites
• 1/4 teaspoon cream of tarter
• 3 tablespoons sugar (or brown sugar)
• 1/2 teaspoon vanilla extract (or dark rum)

1. Bring 2 inches of water to a boil in a heavy-bottomed pot over medium heat.
2. In a large stainless steel bowl, whisk together the yolks, sugar, cornstartch and salt until blended (it will be very thick). Add in the milk, half and half and nutmeg (and cinnamon) and whisk until smooth.
3. Place the bowl over the pan of boiling water and cook, whisking constantly, until the mixture has thickened, about 8 to 10 minutes. Remove the pan from the beat and whisk in the vanilla or rum.
4. Transfer the mixture to a medium bowl and cover the pudding with a piece of plastic wrap pressed directly on top of the pudding so it doesn’t form a skin. Let cool until tepid, about 30 minutes.
5. Preheat the broiler to high.

To make the meringue topping:

1. Whip the room temperature egg whites with a hand-held electric mixer until soft peaks form.
2. Add in the cream of tartar, sugar and vanilla (rum) and beat until the whites form stiff peaks.

To assemble the dessert, layer the pudding, cookies and bananas in individual mugs, bowls or ramekins. Spoon some meringue over the top of the warm puddings, sealing it to the sides of the dish. Place the dessert under the broiler and make until the meringue is puffed and brown – watch carefully so it doesn’t brown too much.