|
Preheat the oven to 425 degrees. Whisk 1/2 cup sugar, the flour,
and 1/2 teaspoon salt. Add in 3 egg yolks and 1 whole egg. Stir in
the milk. Cook uncovered, stirring often, until the mixture
thickens, about 10 minutes. Remove from the heat and stir in the
vanilla.
Spread a thin layer of the pudding in a 1 1/2 quart casserole.
Arrange a layer of vanilla wafers on top of the pudding.
Thinly slice the bananas crosswise, about 1/8 inch thick, and
arrange a layer of banana slices over the wafers.
Spread 1/3 of the remaining pudding over the bananas, and
continue layering wafers, bananas, and pudding, ending with
pudding.
|
|
To make the meringue, beat the reserved egg whites with a pinch
of salt until they are stiff. Gradually beat in the remaining 1/4 cup
of sugar and continue beating until the whites will not slide out of
the bowl when it is tilted.
Spread the meringue over the pudding with a spatula, making a
few decorative peaks, and bake until the meringue is lightly
browned, 5 minutes.
|
