Banana Pudding, Southern Style

Banana Pudding, Southern Style

• 3/4 cup sugar, granulated
• 3 tablespoons plain flour
• Dash of salt
• 4 eggs
• 2 cups milk
• ½ teaspoon vanilla extract
• Vanilla wafers
• 5-6 medium fully ripe bananas

Combine ½ cup sugar, flour and salt in top of double boiler. Mix in 1 whole egg and 3 egg yolks. Stir in milk. Cook, uncovered, over boiling water, stirring constantly, until thickened. Remove from heat; add vanilla. Spread small amount on bottom of 1-½ quart casserole; cover with layer of Vanilla wafers. Top with layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers, ending with custard on top. Beat remaining 3 egg whites until stiff, but not dry; gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks. Pile on top of pudding covering entire surface. Bake in preheated oven at 425 degrees for 5 minutes or until delicately browned. Serve warm or chilled. Serves 8.