Ingredients:
3/4 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
3 eggs, separated
1 teaspoon vanilla
1 (10 ounce) bags vanilla wafers
6 bananas, sliced
1/4 cup sugar
Directions:
Combine (to make custard) sugar, flour, corn starch, and salt in a pot.
Stir in milk.
Heat over low heat, stirring often to avoid scorching, until thickened.
(beleive me, you will know when this happens!-seems like it takes”forever”) Beat egg yolks and gradually stir into the hot sugar mixture.
Cook 5 minutes, stirring constantly.
Remove from heat and stir in vanilla.
“Line”a 2 quart casserole dish with a layer of wafers and top with half of the sliced bananas.
(**Iusually have this step finished before I begin to make the custard.**) Pour half of”custard” over bananas.
Repeat, ending with custard on top.
In separate bowl, beat egg whites stiff, but not dry.
(I use the electric mixer on high.) Gradually add 1/4 c sugar and beat until mixture forms stiff peaks.
Pile on top of pudding.
Spread it around to the edges of the dish to”seal” it.
(Then make the top pretty by making designs with the back of the spoon.) Bake in a preheated 425 degree oven for about 5 minutes.
(until the egg whites start to turn a golden brown) Watch this close, because sometimes mine turns black-really fast!
Serve warm or chilled.
Servings: 8-12
Time preparation: 10 min.
Time total: 40 min.