3/4 c. granulated sugar
1/3 c. all-purpose flour
Dash of salt
4 eggs, separated, at 70 degrees
2 c. milk
1/2 teaspoon. vanilla flavoring
35 to 45 Nilla Wafers (reserve ten to twelve for garnish)
five to six mediterranean. size fully ripe bananas, sliced (reserve 1 for garnish)
Combine 1/2 cup sugar, flour and salt in surface of double boiler. Stir in 4 egg yolks and milk blend well. Prepare, uncovered, over boiling water, stirring constantly until thickened. Reduce heat and prepare, stirring from time to time, for five minutes. Remove from heat add vanilla. Spread bit below of just one 1/2 quart casserole cover with layer of Nilla Wafers. Top with layer of sliced bananas.
Pour about 1/three of the custard over bananas. Still layer wafers, bananas and custard to create 3 layers each, ending with custard.
Beat egg-whites until stiff although not dry progressively add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon on the top of pudding, distributing to pay for entire surface and sealing well to edges. Bake at 425 levels for five minutes or until delicately browned. Awesome slightly or chill.
Right before serving, garnish with blueberry slices, then stand Nilla Wafers upright around fringe of dish. Makes 8 servings.