Spiked Banana Pudding with Swiss Meringue

  • Pudding Base Ingredients:
  • ½ cup Shamrock Farms® Half and Half
  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 2 cups whole milk
  • 3 large egg yolks
  • ¼ cup spiced rum, optional
  • 3 tablespoons butter, at room temperature
  • 1 teaspoon vanilla extract or vanilla bean paste
  • Meringue Ingredients:
  • 2 large egg whites
  • ½ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • Layering the Pudding Ingredients:
  • 3 cups ¼” thick sliced bananas (about 3 large bananas)
  • 3 cups Nilla Wafers
Cooking instructions
  1. Pudding Base Cooking Instructions: Combine the sugar, cornstarch, and salt in a large saucepan set over medium-high heat. Slowly whisk in the milk and cream. Cook, whisking occasionally, for 3-5 minutes, or until the sugar has dissolved and is starting to bubble around the edges.
  2. In a large bowl, whisk the egg yolks together and then slowly drizzle in the warm milk, whisking constantly. If you add the milk too quickly, you’ll scramble the eggs so make sure to add it slowly.
  3. Once all the milk has been incorporated, return the mixture to the pan and set it over medium-high heat again. Cook, stirring often, for 8-10 minutes, or until the mixture has thickened and is no longer liquid.
  4. Remove the pudding from the heat and add the spiced rum, butter, and vanilla extract. Stir until combined. Transfer the pudding to an airtight container and place it in the fridge to cool for one hour.
  5. This pudding can be made in individual servings (4 large, 6 small) or in a large dish (9x9)
  6. Cover the bottom of the dish with sliced bananas.
  7. Next, add a layer of Nilla Wafers.
  8. Then, pour over the pudding base-- filling the dish about ¾ of the way full.
  9. On top of the pudding, add a second layer of bananas.
  10. Top the bananas with a second layer of Nilla Wafers.
  11. Top with the meringue (see meringue directions below). Spread it into an even layer using a spoon or offset spatula. Feel free to add decorative swoops or swirls-- have fun with it!
  12. Meringue Cooking Instructions: Fill a small saucepan ⅓ full with water. Place it over medium heat and bring it to a soft boil.
  13. In the bowl of a stand mixer (make sure the bowl is heat-safe), add the egg whites, sugar, and cream of tartar. Place the bowl over the simmering water and whisk it for 3-5 minutes, or until the sugar has dissolved and the temperature of the egg whites reach 165F. You’ll know it’s ready when it has a pale white color with small bubbles-- and no sugar granules remain.
  14. Remove the bowl from the heat and place it on the stand mixer fitted with the whisk attachment. Whisk on medium-high speed for 3-5 minutes, or until the meringue holds a soft peak (one that bends at the top).
  15. Add the vanilla extract and mix again on medium-high speed for 1 minute, or until the meringue holds a stiff peak (stands straight up and doesn't fall over).
  16. Optional - Toast the meringue
    a. Torch Method (Recommended): If you have a kitchen torch, lightly torch the top of the meringue until it becomes golden brown.
    b. Oven Method: Preheat your broiler to High. Place the pudding about 6” away from the broiler and allow the top to toast lightly. Keep an eye on the pudding-- don’t walk away as it can go from perfect to burnt in seconds.