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1 1/2 cups sugar
1/2 cup flour
1/4 cup cornstarch
7 cups milk
4 egg yolks, beaten
1/4 cup butter, softened
2 teaspoons vanilla extract
1 package (12-oz) vanilla wafers
9 ripe medium bananas, peeled & sliced
Directions:
1. Combine sugar, flour, and cornstarch in a medium mixing bowl. Mix well, and set aside.
2. Pour milk into a large saucepan; cook over medium heat until candy thermometer registers 160 degrees F.
3. Separate egg yolks from whites while the eggs are cool. Gradually stir one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk.
4. Cook, stirring constantly, until mixture thickens and coats the spoon. Remove from heat, and stir in butter and vanilla.
5. Let cool to room temperature. Line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla wafers.
6. Arrange half of banana slices over wafers; top with half of cooled custard. Repeat layers, reserving one-third of wafers to crumble and sprinkle over custard.
7. Chill thoroughly. Makes 20 servings.
Alternate meringue topping:
If the eggs are a week old, try a meringue topping. (Very fresh eggs contain more water are are harder to whisk into a foam). To a clean metal mixing bowl, add the 4 egg whites left from the pudding and let come to room temperature (70 degrees). Any oil or fat in the whites or bowl, including fat from the yolk or oil from your finger, will ruin the meringue. Whisk or beat the whites until soft peaks appear. Gradually whisk in a half cup of sugar (never less than two tablespoons per egg white). Apply the meringue to the cool pudding, sealing edges to the baking dish, and bake at 350 until the it just begins to brown.
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