Chai-Spiced Banana Pudding with Meringue

Method

1. In a medium saucepan, whisk together the sugar, flour, and salt, then gradually whisk in the milk until smooth.
2. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, 8–10 minutes. Boil 1 minute more, still stirring.
3. Whisk the egg yolks in a small bowl and slowly whisk in about 1 cup of the hot milk mixture to temper them. Pour the yolks back into the saucepan and cook, stirring constantly, 2 minutes more until very thick.
4. Remove from the heat and stir in the butter, vanilla, and chai spice blend until the butter melts and the spices are evenly distributed.
5. Spread a thin layer of pudding in a 9x13-inch baking dish, then layer vanilla wafers, banana slices, and more pudding. Repeat, ending with pudding, and press down gently.
6. Press plastic wrap directly onto the surface to prevent a skin, and refrigerate at least 4 hours or overnight.
7. Heat the oven to 350°F. In a completely clean, dry bowl, beat the egg whites with the cream of tartar and salt to soft peaks.
8. Add the sugar 1 tablespoon at a time, then beat on high until stiff, glossy peaks form, 3–4 minutes. Beat in the vanilla.
9. Spread the meringue over the chilled pudding, sealing it completely to the edges so it doesn't shrink, and swirl it into peaks with the back of a spoon.
10. Bake 12–15 minutes until the peaks are golden brown. Cool 10 minutes, then serve warm or refrigerate until serving.