Banana Pudding


3/4 Cup granulated sugar, divided
1/3 Cup flour
Dash of salt
4 eggs, separated, at room temperature
2 Cups milk
1/2 t. vanilla
Nilla Wafers
5-6 medium ripe bananas, sliced

Combine 1/2 Cup sugar, flour and salt in top of double boiler. Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly until thickened. Reduce heat to low, stirring occasionally, for 5 minutes. Remove from heat; add vanilla.

Spread a small amount on the bottom of 1 1/2 quart dish. Cover with a layer of Nilla Wafers. Top with a layer of sliced bananas. Pour 1/3 of custard over bananas. Continue to layer wafers, bananas and custard to make 3 layers of each, ending with custard.

Beat egg whites until stiff, but not dry. Gradually add remaining 1/4 Cup sugar and beat until stiff peaks form. Spoon on top of pudding, spreading to cover entire surface and sealing well to edges.

Bake 425 for 5 minutes or until delicately browned. Cool slightly, then chill.

Makes 8 1 Cup servings.