- 1 1/2 cups granulated sugar
- 1/4 cup all-purpose flour, dash of salt
- 3 egg yolks
- 2 3/4 cups milk
- 1/4 cup pineapple juice
- Zest of one orange
- 1 tsp Pusser’s Rum
- 1 tbs butter
- 60 vanilla wafers (1 whole box)
- 3 bananas, thinly sliced
- 1 1/2 tsp ground nutmeg
- 3 egg whites
- 1/8 tsp cream of tartar
- 6 tbs granulated sugar
- 1/2 tsp Pusser’s Rum
• Whisk together sugar, flour, and salt in a medium saucepan
• Add the egg yolks and 1 cup of milk; whisk until smooth; whisk in the remaining 1 3/4 cups of milk
• Place over medium heat and cook until it simmers and is thickened (about 10-15 mins), stir constantly.
• Once thickened, remove from heat and stir in Pusser’s Rum, pineapple juice, orange zest, nutmeg, and butter
• Place a layer of vanilla wafers in the bottom of a 2-quart baking dish (about 30 wafers, half of the box)
• Arrange half of the banana slices over the vanilla wafers
• Pour half of the pudding mixture over the bananas
• Repeat layers
• Preheat oven to 325 degrees
• To make the meringue, beat the egg whites and cream of tartar with an electric mixer until foamy. Gradually add sugar and keep beating on high speed until stiff, add in Pusser's Rum.
• Spread the meringue on top of banana pudding, completely covering the pudding layer. Place on a baking sheet and bake for 12-15 mins, until the meringue is golden brown. Serve warm or chilled for at least 24 hrs. Garnish with Orange Zest and a dash of Nutmeg.
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From the Galley of Yacht Chef Tina of The Chef Aquatic. Tina is a Freelance Private Chef based in Charleston, SC, and often travels to the Caribbean. She creates beautiful, yet delicious foods that are sure to instantly transport you to the Virgin Islands. Her Painkiller Banana Pudding, for example, is the perfect representation of the BVI, perfectly capturing the essence of a Pusser's Painkiller combined with delicious banana pudding. The perfect combination!