2 cups milk
2 eggs, separated
2/3 cup sugar
1/8 teaspoon salt
2 tablespoons cornstarch
1 teaspoon vanilla extract
48 Sunshine Vanilla Wafers
4 bananas (well-ripened)
1/4 cup sugar
Scald milk in top of a double boiler over direct heat. Meanwhile, in a small bowl, combine the beaten egg yolks, 2/3 cup of 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 (about 6 minutes). Remove from heat and add vanilla.
Arrange alternate layers of vanilla wafers and sliced bananas in a 9-inch square cake an or in a 1-1/2 quart casserole. Pour hot custard over the top and allow to cool.
Heat oven to 425 F (moderately hot oven). Beat whites until stiff but not dry. Add remaining 1/4 cup sugar gradually, continuing to beat until meringue is very stiff and glossy. Spread over pudding and brown in preheated oven for 15 minutes. Makes 6 to 8 servings.
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