迈拉小姐的香蕉布丁

In a 9-inch square baking dish, arrange half of the wafers in a single layer. Top with half of the bananas. Repeat with the remaining wafers and bananas.

在一个中等大小的碗中，用面粉搅拌糖。在一个大锅中，轻轻加热牛奶，直到热但不会冒泡。在三批糖混合物中搅拌，然后在蛋黄中搅拌。用中等热量煮，经常搅拌，直到蛋ust变稠并像布丁一样，5至8分钟。搅拌黄油和香草。将热蛋ust倒在晶圆上，在室温下静置20分钟。冷藏直到冷藏，然后盖上盖子并冷藏过夜。

In the bowl of a stand mixer fitted with the whisk, combine the egg whites, vanilla and cream of tartar. Beat at high speed until soft peaks form, 1 to 2 minutes. With the machine on, add the sugar 1 tablespoon at a time; beat until smooth, glossy, just-firm peaks form, about 2 minutes. (Do not overbeat or the meringue will become grainy.) Spread the meringue evenly over the banana pudding, swirling it decoratively. If you have a kitchen torch, you can brûlée the meringue if desired.