Old-Fashioned Banana Pudding

Directions

1. 1
   Preheat the oven to 350 degrees F.
2. 2
   Heat the milk in a medium saucepan to a simmer over medium heat.
3. 3
   In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light.
4. 4
   Stir in the flour and salt to make a smooth paste.
5. 5
   Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat.
6. 6
   (Make sure the cream is perfectly smooth before letting it boil!)
7. 7
   Whisk until boiling.
8. 8
   Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes.
9. 9
   Add the vanilla extract and stir to combine.
10. 10
    Strain the pastry cream into a bowl; set aside.
11. 11
    Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch).
12. 12
    Spread half of the reserved pastry cream on top of the wafers.
13. 13
    Place the bananas evenly over the pastry cream in the baking dish.
14. 14
    Top with a second layer of wafers.
15. 15
    Spoon the remaining pastry cream over the wafers; set aside.
16. 16
    In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form.
17. 17
    Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form.
18. 18
    Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges.
19. 19
    Using a spatula, make curls and peaks in the meringue.
20. 20
    Bake until lightly browned, 15 to 20 minutes.
21. 21
    Remove to a rack to cool slightly.
22. 22
    Serve immediately, warm or cold.