1/2 c. sugar
2 tbsp. flour
1/4 tsp. salt
2 c. milk
1/4 c. sugar
3 eggs, separated
1 tsp. vanilla extract
50 vanilla wafers
4 med. ripe bananas

Mix sugar, flour and salt together in saucepan. Slowly add milk, stirring until smooth. Heat to a full boil over medium-high heat. Stir constantly - reduce to low and continue to cook for 15 minutes more; stirring occasionally. Beat egg yolks in bowl. Add a little of the milk mixture to the yolks; stir. Add yolks to milk mixture gradually.

Continue to cook for 15 minutes more. Remove from heat and add vanilla. Line bottom of 1 quart casserole dish with 25 wafers. Top with 2 slices bananas. Cover with 1/2 (1 cup) custard mixture. Repeat layers, ending with custard.

Beat egg whites until stiff. Slowly add 1/4 cup sugar. Whip until stiff peaks form. Spread on top of pudding and bake in a preheated 425 degree oven for 5 minutes or until delicately brown and serve immediately or chilled. Serves 4 to 6.