Maya Angelou's Banana Pudding

Separate eggs, placing yolks in one bowl and whites in another. Add cream of tartar to the egg whites and set both bowls aside.

Combine 3/4 cup sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until smooth and no lumps remain.

Heat the milk mixture over medium heat, stirring constantly with a whisk, until it thickens and comes to a gentle boil.

Temper the egg yolks by slowly pouring about 1/2 cup of the hot milk mixture into them while whisking constantly. Pour the tempered yolks back into the saucepan with the remaining milk mixture and whisk until fully combined.

Cook the custard for 2 more minutes over medium heat, stirring constantly. Remove from heat and stir in butter and vanilla extract until the butter is melted and incorporated.

Beat the egg whites with cream of tartar on high speed until stiff peaks form, approximately 3-4 minutes. Gently fold the meringue into the warm custard in two additions using a spatula until just combined.

Layer the pudding in a buttered 9-inch baking dish: spread a thin layer of custard on the bottom, then add a layer of vanilla wafers, followed by a layer of sliced bananas. Repeat layers until all ingredients are used, ending with custard on top.

Bake at 350°F for 10-12 minutes until the top is lightly golden and the pudding is set but still slightly jiggly in the center.

Remove from the oven and cool for 5 minutes before serving. Serve warm or at room temperature.