1/3 c. sugar
3 tbsp. all-purpose flour
dash of salt
4 eggs
2 c. milk
1/2 tsp. vanilla extract
vanilla wafers (to fit dish)
5 to 6 ripe bananas, sliced (about 4 c.)

Reserve 2 tablespoons sugar. In top of double boiler, combine sugar, flour and salt. Beat in 1 whole egg and 3 yolks; reserve 3 egg whites. Stir in milk. Cook, uncovered, over boiling water, stirring constantly 10 minutes or until thickened. Remove from heat; stir in vanilla. In bottom of 1 1/2-quart casserole, spoon 1/2 cup custard; cover with wafers to fit. Top with generous layer of sliced bananas; pour 2/3 cup custard over bananas. Arrange wafers around outside edge of dish; cover custard with wafers. Top with sliced bananas and remaining custard.

In small bowl with electric mixer on high speed, beat reserved egg whites until soft peaks form. Gradually add reserved 2 tablespoons sugar, beating until mixture forms stiff peaks. Spoon on top of custard, spreading to cover entire surface.

Bake at 425°F for 5 minutes or until surface is lightly browned. Serve warm or cold.

Yield: 8 servings.