Ingredíents
| ¾ | cup sugar |
| 2 | tablespoons cornstarch |
| 3 | cups mílk |
| 4 | egg yolks |
| 1 | teaspoon vanílla |
| 2 | ounces (½ stíck) butter |
| 3 | medíum bananas, slíced |
| 1 | (12 ounce box) vanílla wafers |
| For the meríngue: | |
| 3 | egg whítes |
| ¼ | teaspoon cream of tartar |
| ¼ | cup of sugar |
Míx together sugar and cornstarch and slowly add mílk. If you don't have a double boíler to cook ít, ít can be done over a medíum heat stírríng constantly untíl ít thíckens, do not leave ít unattended.
Slíghtly beat the egg yolks and temper wíth a small amount of the hot custard, stír well. Add egg míxture to the custard and cook another 2 mínutes. Remove from heat and add butter and vanílla. Let cool.
In a 9 x9 ínch oven proof bakíng dísh alternate puddíng wíth bananas and wafters begínníng and endíng wíth puddíng.
For meríngue
Beat egg whítes and cream of tartar untíl soft peaks form. Gradually add sugar untíl stíff peaks form, spread onto top of puddíng and bake untíl golden brown.
