Old-Fashioned Banana Pudding

Ingredients

1/4 cup All purpose flour
1 teaspoon of pure vanilla extract
Over 45 vanilla wafers, like Nilla
8 bananas, cut 1/4 inch thick
2 cups of whole milk
6 eggs, separated
1 1/4 cups of sugar

Directions

Preheat the oven to 350 degrees.

Heat the milk in a medium saucepan on a cook at medium heat. In a second middle pot, cut the egg yolk with 3/4 cup sugar until thick and light. Stir the flour and salt to make a smooth paste.

Pour the scalded milk into the egg mixture, mix well and then return the pan to gentle heat. (Make sure the cream is perfect before you let it boil!) Snowbeet until cooking. Continue to cook the cream, to constantly swim until thick and creamy, about 2 minutes. Add the vanilla extract and stir to combine. Put the cream in a bowl aside.

Place a layer of vanilla wafers on the bottom of a middle baking tray (9-by-13-inch). Place half of the reserved pastry cream on the wafers. Place the bananas evenly in the baking tray. Top with a second layer of wafers. Spoon the remaining pastry cream over the wafers; put aside.

In a high-performance mixer equipped with a whisk attachment, beat the egg whites at high speed until soft tips form. Gradually form the remaining 1/2 cup of sugar, a little at a time, to form stiff peaks. Spoon the meringue over the cream and spread evenly to cover the entire surface and seal well at the edges. Using a spatula, make curls and peaks in the meringue.

Bake until slightly browned, 15 to 20 minutes. Remove to a rack to cool something. Serve immediately, warm or cold.