Instructions

• Separate the 6 eggs into yolks and whites. Measure out 3/4 cup of the sugar and set aside the remaining 1/4 cup for the meringue. Prepare the whipped cream recipe and set it chilled in the refrigerator until ready to fold in.
• In a medium bowl, whisk the 6 egg yolks with the 3/4 cup sugar and the 1/3 cup all-purpose flour until smooth and no lumps remain.
• Slowly whisk the 4 cups whole milk into the yolk mixture until fully combined. Stir in a pinch of sea salt.
• Pour the mixture into a medium saucepan and cook over low heat, stirring constantly, for about 12–15 minutes, or until the mixture becomes very thick and custard-like.
• Remove the custard from the heat and stir in the 1 teaspoon vanilla extract. Transfer the custard to a heatproof bowl, cover (press plastic wrap directly on the surface to prevent a skin), and chill in the refrigerator until completely cold, about 45 minutes.
• Once the custard is cold, fold the prepared whipped cream into the custard: gently fold one-third at a time (or add all at once and fold) until the mixture is uniform and light. This is your whipped-cream custard mixture.
• In a deep 13×9-inch casserole pan, spread one-third of the whipped-cream custard evenly over the bottom.
• Arrange a single layer of vanilla wafers over the custard to cover the surface. Top the wafers with half of the peeled, thinly sliced bananas (use two bananas’ worth of slices, evenly distributed).
• Spread a second one-third of the whipped-cream custard over the banana layer. Repeat the wafer layer and the remaining banana slices.
• Spread the final one-third of the whipped-cream custard to cover the last banana layer. Smooth the top and set the assembled pudding aside while you make the meringue (or refrigerate briefly if you need to).
• In a clean bowl (or stand mixer bowl) with the whisk attachment, whip the 6 reserved egg whites on medium speed until soft peaks form, about 3–4 minutes.
• With the mixer on high, slowly sprinkle in the reserved 1/4 cup sugar and continue whisking until medium-stiff peaks form to make a meringue.
• Spread the meringue evenly over the top of the assembled pudding, making sure it seals to the edges. Using a kitchen torch, brown the meringue evenly until golden. (If you do not have a torch, you may broil briefly—watch carefully to avoid burning.)
• Chill briefly to set the meringue if needed, then serve.