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Spiked Banana Pudding With Swiss Meringue

Spiked Banana Pudding with Swiss Meringue

It's not Thanksgiving in our house until our traditional banana pudding is on the table. This year I stepped it up a notch and turned this yummy dessert into an adult treat. Check out my Spiked Banana Pudding.
Prep Time 10 mins
Cook Time 15 mins
Chill Time 1 hr
Total Time 1 hr 25 mins
Course Dessert
Cuisine American
Servings 6 people

Ingredients
  

For the Pudding Base

  • ½ cup granulated sugar
  • 3 tablespoons cornstarch
  • ½ teaspoon salt
  • 2 cups whole milk
  • 1/2 cup Shamrock Farms Half-and-Half
  • 3 large egg yolks
  • ¼ cup spiced rum optional
  • 3 tablespoons butter at room temperature
  • 1 teaspoon vanilla extract or vanilla bean paste

For the Meringue

  • 2 large egg whites
  • ½ cup granulated sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • To Layer the Pudding
  • 3 cups ¼” thick sliced bananas about 3 large bananas
  • 3 cups Nilla Wafers

Instructions
 

Make the Pudding Base

  • 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.
  • 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!
  • Once all of 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.
  • Remove the pudding from the heat and add the spiced tum, 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.

Make the Meringue

  • Fill a small saucepan ⅓ full with water. Place it over medium heat and bring it to a soft boil.
  • 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.
  • 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).
  • 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).

Assemble the Pudding

  • This pudding can be made in individual servings (4 large, 6 small) or in a large dish (9x9)-- your choice.
  • Cover the bottom of the dish with sliced bananas.
  • Next, add a layer of Nilla Wafers.
  • Then, pour over the pudding base-- filling the dish about ¾ of the way full.
  • On top of the pudding, add a second layer of bananas.
  • Top the bananas with a second layer of Nilla Wafers.
  • Top with the meringue. Spread it into an even layer using a spoon or offset spatula. Feel free to add decorative swoops or swirls-- have fun with it!

Toast the Meringue (optional)

  • Torch Method (Recommended): If you have a kitchen torch, lightly torch the top of the meringue until it becomes golden brown, or your desired doneness.
  • 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.

Notes

Recipe Notes
  1. Prep Time: 10 minutes. Cook Time: 15 minutes. Chill Time: 1 hour.
  2. If you don’t have bananas, this recipe can be made with any fruit.
  3. This pudding is also delicious when topped with whipped cream.
  4. This pudding is actually better when made in advance! I recommend making it the day before you plan to eat it if you have time.
  5. Store any leftover pudding in an airtight container in the refrigerator for up to 24 hours.
Keyword Banana Pudding, Dessert, Holiday