Miss Rose's Banana Pudding
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Milk||4 Cup (64 tbs)|
|Sweetened condensed milk||14 Ounce (1 can)|
|Egg yolks||4 Large|
|Vanilla extract||1 Tablespoon|
|Ripe bananas||6 Medium, sliced|
|Egg whites||8 Large (at room temperature)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
Combine the flour and salt in a large saucepan.
Turn the heat on to medium and add the milk, condensed milk, and egg yolks, stirring constantly until thickened.
Remove from the heat and add the vanilla.
Let the custard cool briefly.
To prevent a thick skin from forming on top of the custard, place a piece of plastic wrap directly on top of the custard until completely cooled.
Arrange half of the banana slices on the bottom of a baking dish, top with half of the wafers, and spoon half of the custard mixture on top.
Repeat with remaining bananas, wafers, and custard.
Preheat the oven to 325°F.
In the bowl of an electric mixer, beat the egg whites on medium speed until foamy.
Slowly add the sugar while the mixer is still running.
Continue to beat until soft peaks are formed.
Spread the meringue over the pudding, making sure to seal in the edges.
Bake until the meringue is brown on top, 5 to 8 minutes.
Cool for at least 30 minutes, then chill before serving.