Banana Pudding

¾ C sugar

3 T flour

dash salt

1 egg

3 eggs, separated

2 C milk

½ t vanilla wafers

5-6 medium sized, fully ripe bananas, sliced

∙ Combine ½ C sugar, flour and salt in top of double boiler.

∙ Beat in 1 whole egg and 3 egg yolks then stir in milk.

∙ Cook, uncovered over simmering water, stirring constantly, till thickened, about 15 minutes.

∙ Remove from heat, stir in vanilla.

∙ Spread in small amount of custard on bottom of a 1 ½ qt baking dish.

∙ Cover with a layer of wafers.

∙ Top with a layer of sliced bananas.

∙ Pour about ⅓ of the custard over bananas.

∙ Continue to layer wafers, bananas and custard to make 3 layers of each ending with custard.

∙ Beat remaining 3 egg whites till foamy white.

∙ Gradually add remaining ¼ C sugar and beat till mixture forms stiff peaks.

∙ Swirl on top of pudding, covering entire top surface.

∙ Bake at 425' for 5 minutes or till merengue is delicately browned.

∙ Serve warm or chilled.