3/4 c. sugar
1/2 tsp. salt
1/3 c. flour
2 eggs
2 c. milk, scalded
4 bananas, sliced
4 egg whites
1 tsp. vanilla
2 tbsp. Wild Turkey bourbon

FOR THE MERINGUE TOPPING:

4 tbsp. sugar
1/4 tsp. cream of tartar
1/4 tsp. vanilla

Mix together the 3/4 cup sugar, the flour and salt. Set aside. Separate the 2 eggs and lightly beat the egg yolks. Gradually pour the scalded milk into a bowl with the egg yolks, beating constantly with a whisk so that the yolks do not curdle. Add the 1 teaspoon of vanilla and the bourbon, and cook over medium heat for about 15 minutes or until the back of a wooden spoon is coated with the custard.

Line a glass baking dish with some of the vanilla wafers. Then add a layer of sliced bananas. Repeat layers until wafers and bananas are all used. Pour the custard over the layers and cool to room temperature.

Beat the 4 egg whites, plus the 2 from the separated eggs, until frothy. Add the cream of tartar and the 1/2 teaspoon of vanilla. Continue beating the egg whites, adding the sugar 1 tablespoon at a time, until the whites form stiff peaks.

Mound meringue on top of custard and cook in a preheated 400 degree oven for about 8-10 minutes, or until meringue is golden. Cool to room temperature, then chill thoroughly.

Serves 8.