My Mom's Banana Pudding

I have never seen a written recipe for this banana pudding, but this is like her cornbread.  I remember standing on a chair beside her watching her make this delicious dessert. I always have the ingredients and occasionally, if I'm out of milk, I will use heavy cream or half and half and that makes it even better. And be careful when separating the eggs not get any white in the yolks, as that will make the custard grainy, not smooth.

Mom's Banana Pudding

1/2 cup sugar

1 1/2 T cornstarch

1/2 t. salt

3 eggs, separated (and try not to get any of the whites in the yolks)

2 cups whole milk (scald 1 3/4 cups in microwave) I used 1 cup 2% and 1 cup heavy cream

1 t. vanilla extract

2 T butter

2 bananas

Vanilla Wafers

Mix sugar, flour and salt. Make a well in the middle and add the egg yolks. Slowly stir and add 1/4 cup of cold milk gradually.  Add the scalded milk: cook, stirring constantly, over medium heat until it comes to a boil.  Add vanilla and butter. Let cool. Cover the bottom  and up sides of baking dish with vanilla wafers, then top with sliced bananas. Pour custard over bananas and top with whipped cream or meringue.

Meringue

3 egg whites

2 T sugar

1 t. cream of tartar

Beat egg whites until foamy, then add sugar and cream of tartar. Beat until stiff peaks form. Top pudding and bake at 400 degrees until lightly browned about 10 minutes.

If you prefer whip cream of Cool Whip, crumble vanilla wafer crumbs on top. Refigerate.