Banana Dana Meringue Parfaits

Circle B Kitchen

Makes 6 parfaits

3/4 cup sugar

1/4 cup cornstarch

2 1/2 cups milk

1 tablespoon banana extract (not flavoring)

2 tablespoons unsalted butter, cut in small pieces

1/4 teaspoon salt

3 egg yolks (reserve the whites)

3 bananas, sliced

1 cup of mini chocolate chips

For the meringue:

3 egg whites

1/4 tsp cream of tartar

1/3 cup of sugar

Combine the sugar and cornstarch in a 3-quart saucepan and place over medium heat. Gradually stir in the milk and cook until mixture thickens, about 11 minutes.

Remove pan from heat and whisk in the extract, salt and egg yolks until smooth. Place the pan back over heat, bring back to a simmer and stirring constantly with a wooden spoon, cook for 1 more minute. Be sure wooden spoon touches the bottom of the pan when stirring. Remove from heat; stir in butter and set aside.

Place some of the banana pudding in the bottom of each parfait glass and top with a layer of sliced bananas, and then cover the bananas with a layer of chocolate chips. Top that with more of the pudding and a few more slices of banana.

Place the egg whites and cream of tartar in a medium bowl and using an electric mixer begin beating them. As they thicken, slowly add the sugar, and then continue beating until stiff peaks form.

Spoon the meringue on top of the parfaits, making sure to seal the edges so it doesn't shrink back. You may use a blow torch to caramelize the meringue, or if you are using oven-safe dishes, you can do this under the broiler.

Refrigerate until ready to serve.