Homemade Banana Pudding

Using homemade egg custard, this dessert is delicious. Thank you Dash Recipes

1/2 cup all purpose flour
1 cup granulated sugar
1/8 tsp salt
12-oz can evaporated milk 
4 large egg yolks plus one whole egg
2 cups whole milk
1 Tbsp butter
1 tsp pure vanilla extract
11-oz box vanilla wafers
4-5 medium bananas, sliced

Meringue:
4 egg whites
1 tsp pure clear vanilla extract 
1/2 tsp cream of tartar
1/4 cup granulated sugar

• Sift together the flour, sugar, and salt. 
• Whisk in the evaporated milk until the dry ingredients are dissolved.
• Place in a double boiler over simmering water. 
• The custard can also be prepared in a heavy-bottomed saucepan over very low heat, stirring constantly, to prevent scorching.
• Whisk 4 egg yolks and 1 whole egg with 2 cups of whole milk. 
• Add to the ingredients in the double boiler whisking until fully combined. 
• Continue to stir for 12-15 minutes or until the custard has thickened. Remove from the heat.
• Stir in 1 tablespoon of butter and 1 teaspoon of pure vanilla extract.  
• To assemble, divide the vanilla wafers, setting aside 18 to line the edge of the dish. 
• In a 2 quart oven-safe dish, alternate layers of vanilla wafers, sliced bananas, and custard.
• Line the edge of the dish with the reserved 18 vanilla wafers and set aside. 

Meringue:

• Whip together 4 egg whites, 1 teaspoon pure vanilla extract and ½ teaspoon cream of tartar. 
• Slowly whip in ¼ cup granulated sugar. 
• Whip the egg whites until stiff peaks form.  
• Spread the meringue evenly over the top of the banana pudding. 
• Preheat the oven to broil. 
• Place the banana pudding under the broiler. 
• Carefully turn the banana pudding as required for even browning. 
• Continue this process until the top is golden. 
• Chill for 4 hours before serving.