Banana Pudding, World War II Style

2 lbs bananas
3 egg yolks
3 tbs flour
2 tsp vanilla extract
1/2 cup sugar
Vanilla wafers
1 large can (12 oz) evaporated milk
1 can water
1 cup dark Karo syrup

Mix the flour and sugar together in a bowl. Combine the evaporated milk, water, and Karo syrup in a saucepan and heat over medium heat just to the boiling point. Using a wire whisk, stir the flour and sugar mixture into the saucepan. Remove from the heat and slowly add the egg yolks, stirring with the whisk as  you add them. Return the pan to the heat and cook for 3 minutes, stirring constantly, or until well heated and creamy. Cut the bananas into 1/2 inch slices. Layer them with the vanilla wafers in the bottom of a 1 - 1/2 quart baking dish, ending with vanilla wafers on top. Pour the custard mix over the bananas and wafers.

Meringue:
3 egg whites
2 tbs sugar

To make the meringue, beat the egg whites with an electric mixture on high speed; slowly add the sugar, beating until the whites are stiff. Spread over the top of the custard. Brown in a 400 degree oven for about 10 minutes.