Banana Caramel Pudding with Meringue Topping

Directions

1. 1.

   对于焦糖底：在一个高侧的大锅中，将糖和1⁄3杯水混合。轻轻搅拌混合物，这样您就不会在锅的侧面上溅到任何一个。将热量转换为中高，然后继续搅拌直至糖溶解。将热量提高到高，停止搅拌，并让混合物沸腾。一旦开始变成丰富的焦糖颜色，将其从热量中取出并在奶油中轻轻播放（它会起泡，因此首先慢慢加入奶油）。搅拌直至混合。搁置。
   

2. 2.

   对于香蕉布丁：在一个中等大小的碗中，将鸡蛋和蛋黄搅拌直至苍白并混合。

3. 3.

   In another medium bowl, whisk together 1 cup of the half-and-half, the cornstarch, and the salt until the mixture is uniform and the cornstarch has dissolved. Whisk this mixture into the caramel base.

4. 4.

   Place the caramel mixture over medium-high heat and whisk in the remaining 3 cups of half-and-half. While whisking constantly but gently, bring the mixture to a boil, reduce the heat to medium, and boil (still whisking) for about 15 seconds. The mixture will thicken. Remove from the heat and continue whisking vigorously for about 15 seconds to release excess heat.

5. 5.

   Pour one-third of the caramel mixture into the egg mixture, whisking the egg mixture constantly. Transfer the egg mixture into the saucepan with the caramel mixture and, whisking constantly, bring back to a boil. Cook for 1 to 2 minutes, until the custard is very thick. Remove from the heat and whisk in the butter, then the vanilla bean paste.

6. 6.

   将蛋ust穿过细筛网将其推入一个单独的碗中，并让蛋ust到室温大约1小时。搅拌蛋ust，盖上碗，将其放入冰箱中约1小时以冷却。（蛋ust可以提前24小时制成，应将其储存在冰箱中，紧密覆盖。）

7. 7.

   组装布丁: Thirty minutes before the custard is entirely chilled, place eight 6-ounce ramekins or a large 11⁄2-quart soufflé or baking dish on a baking sheet and use one of the following methods for assembling the final dish, then return the pudding, uncovered, to the refrigerator to chill while you make the meringue topping.

8. 8.

   Layer method:Spread a small amount of pudding on the bottom of each ramekin or of the large dish. Thinly slice the bananas and arrange in a single layer on top. Sprinkle one-third of the cookies on top of the bananas, then cover with one-third of the remaining pudding. Repeat twice more (bananas, cookies, pudding) so that your top layer is pudding.

9. 9.

   无层方法（又称懒惰方法）：Thinly slice the bananas and sprinkle them over the chilled pudding. Sprinkle the cookies over the bananas. Using a wooden spoon, fold the bananas and cookies into the pudding until completely combined. Divide the mixture equally among the ramekins or pour into the large dish.

10. 10。

    For the Meringue Topping: Preheat the oven to 350°F.

11. 11.

    Place the egg whites in the bowl of a standing mixer fitted with the whisk attachment, and sprinkle them with the cream of tartar. Beat on medium-high speed until soft peaks just begin to form, 4 to 5 minutes. Reduce the speed to medium, slowly stream in the sugar, and continue beating until the whites are glossy and stiff but not dry.
    

12. 12.

    将蛋白甜饼高高地堆积，并直接在布丁上添加一些艺术风格。请确保将其一直传播到边缘。
    

13. 13.

    Bake for 12 to 15 minutes or until the meringue turns golden brown. Place the sheet pan with the pudding on a wire rack to cool for 30 to 40 minutes.
    

14. 14.

    Banana pudding tastes great slightly warm (though it will be very runny) and even better thoroughly chilled. It can be stored in the refrigerator, tightly covered, for up to 3 days; note that the cookies will continue to soften as time goes on.