What's Cooking in DenverD's Kitchen

Recipe TITLE

Ingredients:

Instructions:

Fill oven proof bowl with vanilla wafers and slices of bananas
Mix the egg yokes, 2 tablespoons of sugar and all the flour and milk in the top of a double boiler
Cook the custard over boiling water until thick as cream
Pour over the bowl of vanilla wafers and bananas
Make a meringue by whipping the egg whites until stiff and then slowly add the remaining sugar
Spread over the pudding and put into the oven and brown

Cool thoroughly prior to serving.

Notes:

This was among my mom's hand written recipies.
Okay, so you have to figure out how big the bowl is. I guess about 10 inches across at the top. Maybe three or four bananas, just ripe. And, I guess two or three cups vanilla wafers. Layer them in the bowl.
A variation which is my favorite: Substitute crushed canned pineapple for the bananas. And pour the liquid from the pineapples right in with the wafers. Stir it a few times until the liquid is soaked up, and then pour the custard over it all.
If you can plan ahead, this desert (either variation) is better the second day. But be careful, if the bananas begin to turn brown the pudding looses a lot of its "eye appeal" though it will STILL taste better the second day.
And, finally, if you have never browned a meringue before, here are the hints: Place the pudding two or three inched under a already hot broiler. Watch it carefully as it should brown in less than 5 minutes, and will burn if you blink. In fact, it will catch fire and flame. For SURE, you don't want the oven so cool that the bananas even think about beginning to cook prior to the meringue being golden.