| 1 |
Combine flour, 2/3 cup sugar, and salt in a heavy saucepan, stirring well. Set aside. |
| 2 |
Beat egg yolks in a large mixing bowl at high speed of an electric mixer until foamy; combine beaten yolks and milk, mixing well. Stir egg yolk mixture into flour mixture; cook over medium heat, stirring constantly, until mixture is thickened and smooth. Remove from heat, and stir in vanilla. |
| 3 |
Layer half the vanilla wafers in a 1-1/2 quart baking dish. Slice 1-1/2 bananas, and layer over wafers. Pour half the custard mixture over bananas. Repeat layers. |
| 4 |
Beat egg whites (at room temperature) at high speed of electric mixer 1 minute. Gradually add 2 tablespoons sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over custard, sealing to edge of dish. Bake at 400 F. for 6 to 8 minutes or until meringue is golden brown. |
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