2 c. milk
2 eggs, separated
2/3 c. sugar
1/8 tsp. salt
2 tbsp. cornstarch
1 tsp. vanilla
4 ripe bananas
1/4 c. sugar
48 vanilla wafers

Scald milk in top of double boiler over direct heat. Meanwhile in a small bowl combine the beaten egg yolks, 2/3 cup sugar, salt and cornstarch. Pour about 1/2 cup of scalded milk over egg mixture, stirring to blend.

Return egg mixture to remaining milk in top of double boiler and set top in place over boiling water. Cook, stirring until mixture is smooth and thickened. Remove from heat and add vanilla.

Arrange alternate layers of bananas and wafers in 1 1/2 quart casserole. Pour custard over top and allow to cool. Heat oven to 425 degrees.

Make a meringue with egg whites and sugar. Place on top of pudding and brown in oven about 15 minutes.