Banana Bourbon Pudding

Directions

1. 1
   In a large heavy saucepan, combine 1 cup of sugar and all of the milk and bring to a simmer over moderate heat.
2. 2
   In a small mixing bowl, dissolve the arrowroot in the bourbon.
3. 3
   Whisk the yolks together and add them to the bourbon mixture.
4. 4
   Measure out 1/2 cup of the simmering milk and whisk it into the bourbon mixture.
5. 5
   Whisk the bourbon mixture into the saucepan of simmering milk.
6. 6
   Stir constantly until the pudding bubbles and thickens enough to coat the back of the spoon.
7. 7
   Remove from the heat, place a sheet of plastic wrap directly on top of the surface, and reserve.
8. 8
   To assemble: In a large ovenproof bowl, alternate layers of bananas and pudding, lining the sides of the bowl with the vanilla wafers as you fill the bowl.
9. 9
   Cover the pudding with plastic wrap and refrigerate.
10. 10
    Preheat the oven to 400.
11. 11
    With an electric mixer, beat the 3 egg whites until frothy.
12. 12
    Gradually add the remaining 6 tablespoons sugar and beat until stiff and glossy.
13. 13
    Spread the meringue over the pudding and bake for 10 minutes, or until the meringue is golden brown.