1/4 c. butter
1-1/2 c. firmly packed brown sugar
2 tbsp. all-purpose flour
pinch of salt
1 (13 oz.) can evaporated milk
3/4 c. water
3 eggs, separated
1 tsp. vanilla extract
vanilla wafers
3 to 4 bananas
2 tbsp. sugar

Melt butter in top of double boiler; stir in brown sugar, flour and salt. Gradually stir in milk and water. Cook until thickened, stirring constantly (15 to 20 minutes).

Beat egg yolks until thick and lemon-colored. Stir some hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook 2 minutes longer or until thickened. Remove from heat and stir in vanilla. Cool. Line bottom and sides of a lightly greased 1 3/4-quart casserole with vanilla wafers. Slice enough bananas to cover bottom layer; top with 1/2 pudding. Layer with vanilla wafers, remaining banana slices and remaining pudding.

Beat egg whites (room temperature) until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Spread over pudding.

Bake at 350°F for 10 minutes or until top is brown. Serve warm or cold.

Makes 8 servings.