Banana Pudding

• 3/4 c. granulated sugar
• 1/3 c. all-purpose flour
• dash of salt
• 4 eggs, separated (at room temperature)
• 2 c. milk
• 1/2 tsp. vanilla extract
• 35 to 45 vanilla wafers
• 5 to 6 medium size fully ripe bananas, sliced

1. Reserve 1 banana and 10 to 12 vanilla wafers for garnish. Combine 1/2 cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk.
2. Blend well; cook, uncovered, over boiling water, stirring occasionally, for 5 minutes.
3. Remove from heat; add vanilla.
4. Spread small amount on bottom of 1 1/2-quart casserole.
5. Cover with layer of sliced banana.
6. Pour about 1/3 of custard over banana.
7. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard.
8. Beat egg whites until stiff but not dry.
9. Gradually add remaining 1/4 cup sugar and beat until stiff peaks form.
10. Spoon on top of pudding, spreading to cover entire surface, sealing well to edges.
11. Bake at 425u0b0 for 5 minutes or until delicately brown.
12. Cool slightly or chill.
13. Just before serving, garnish with banana slices, then wafers, upright around edges of dish.

sugar, allpurpose, salt, eggs, milk, vanilla extract, vanilla wafers, fully ripe bananas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=689951 (may not work)