Banana Pudding

Directions

1. 1
   Preheat oven to 325°.
2. 2
   Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1 1/4 cups sugar, and salt in a large saucepan, stirring with a whisk. Gradually add milk, stirring until smooth. Scrape seeds from vanilla bean, and add seeds and bean to milk mixture.
3. 3
   Cook over medium heat 12 minutes or until thick and bubbly, stirring constantly.
4. 4
   Place eggs in a large bowl, and gradually add hot milk mixture, stirring constantly. Place mixture in pan; cook over medium heat 2 minutes or until thick and bubbly, stirring constantly. Discard vanilla bean.
5. 5
   Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add 3/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
6. 6
   Arrange half of vanilla wafers in the bottom of a 13 x 9-inch baking dish. Arrange half of the banana slices over wafers. Pour half of custard over banana. Repeat procedure with the remaining wafers, banana, and custard.
7. 7
   Top with meringue, spreading evenly to edges of dish.
8. 8
   Bake at 325° for 20 minutes or until lightly browned. Serve pudding warm or chilled.