Banana Pudding
Ingredients:
| 4 | cups Nilla Wafers |
| 5 | ripe bananas, ⅓‑inch slices |
| ½ | cup plus 1 tablespoon sugar |
| ⅓ | cup flour |
| 2⅓ | cups milk |
| 3 | egg yolks, large |
| 2 | tablespoons butter |
| 2 | teaspoons vanilla extract |
Arrange half the wafers in a 9‑inch square baking dish in a single layer. Top with half of the bananas. Repeat with remaining wafers and bananas.
Stir together the sugar and flour in a medium bowl. In a large saucepan, gently heat the milk until hot, but not bubbling. Whisk in the sugar mixture in three batches, then whisk in the egg yolks. Cook over moderate heat, stirring frequently, until the custard is thickened and pudding-like, 5 to 8 minutes. Whisk in the butter and vanilla.
Pour the hot custard over the banana layers and let stand for 20 minutes. Refrigerate until chilled, then cover and refrigerate overnight. Top decoratively with Swiss Meringue, and brown under the broiler for a few minutes, or with a torch.