2 c. milk, scalded
3 eggs or 6 egg yolks
1/4 c. sugar
Dash of salt
1/2 tsp. vanilla
Bananas
Graham cracker crumbs or vanilla wafers

I use 6 egg yolks and then use the egg whites for the meringue.

In top of double boiler, beat the eggs slightly; beat in the sugar and salt. Pour the scalded milk over the egg and sugar mixture. Stir over hot water until the mixture forms a coating on metal spoon. Pour immediately into a cold bowl and add the vanilla.

While cooling the custard, in a baking dish, spread crushed graham cracker crumbs or vanilla wafers on bottom, add sliced bananas and cover with cooled custard. Top with meringue (see below) and bake in 300 degree oven for 15-20 minutes or until lightly browned.

MERINGUE:

The 6 egg whites from above, at room temperature
1/2 tsp. salt
10-12 tbsp. granulated sugar

Beat egg whites until peaks form when beater is lifted from bowl. Add the salt and 1-2 tablespoon of sugar; beat until sugar is incorporated; add another 1-2 tablespoon of sugar; beat and continue to do so until all sugar is used. Spread on top of custard mixture and bake.