Baked directly in a skillet to create slightly caramelized edges on the wafers and custard.
Hands-free mode with voice commands & timers
No ratings yet
Preheat your oven to 350°F (175°C) and lightly grease a 10-inch cast iron skillet with butter.
In a heavy saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk and the 3 egg yolks until smooth.
Cook the mixture over medium heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of the spoon (about 10-12 minutes).
Remove the custard from heat and stir in the butter and vanilla extract until fully incorporated.
Layer the bottom and sides of the cast iron skillet with vanilla wafers, then add a layer of sliced bananas, and pour half of the hot custard over them.
Repeat the layering process with the remaining wafers, bananas, and custard, ensuring the wafers touching the skillet edges are slightly exposed for caramelization.
In a clean bowl, beat the 3 egg whites with the cream of tartar and 2 tablespoons of extra sugar until stiff peaks form, then spread over the pudding.
Bake for 15-20 minutes until the meringue is golden brown and the edges of the pudding are bubbling and slightly caramelized against the iron.
