3 Large Eggs, separated
3/4 Cup Sugar, divided to 1/2 and 1/4 cups
1/3 Cup All-Purpose Flour
3 Cups Milk
1 Teaspoon Vanilla
1 Box Vanilla Wafer Cookies (Nilla brand recommended)
4 to 6 Ripe Bananas, sliced
Pinch Cream of Tartar
Separate the egg whites and yolks into separate bowls; Set aside the whites at room temperature to make meringue.
In the top of a double-boiler, whisk together 1/2 cup of the sugar with the flour, salt, and milk.
Whisk in the yolks until blended.
Cook, stir regularly, until custard thickens and coats the back of a spoon, Remove top bowl, whisk in the vanilla until mixture is smooth and set aside.
Mixture will continue to thicken as it sits.
In a 1-1/2 quart sized bowl or baking dish, begin layering two or three layers of wafers, bananas and custard.
Smear a small amount of the custard on the bottom of your dish; add a layer of the wafers on top of the custard and also around the outside of bowl with the rounded tops facing out.
Top the layer of wafers with banana slices, top that with custard and repeat layers, ending with custard on top. Set aside.
Make the meringue by beating the egg whites on low speed until they begin to look frothy. Add in the cream of tartar, increase speed to medium and beat until soft peaks begin to form, gradually adding in the remaining 1/4 cup of sugar. Beat until stiff peaks begin to form. Spread the meringue all over the top of the last layer of custard, spreading it completely out to the edges. Using a spatula, create some swirls on top and place pudding under the broiler, for a few seconds, only long enough to brown the peaks and edges of the meringue. Alternatively, you can bake it at 350 degrees for about 15 to 20 minutes or until browned. Let pudding rest for 1 hour,