Banana Pudding

Source: Teresa Johnson

1/4 cup butter or margarine
1 1/2 cups firmly packed brown sugar
2 Tbsp all-purpose flour
Dash of salt
1 (13 oz.) can evaporated milk
3/4 cup water
3 eggs, separated
1 tsp. vanilla extract
Vanilla wafers
3 to 4 bananas
2 Tbsp sugar

Melt butter in top of a double boiler; stir in brown sugar, flour, and
salt. Gradually stir in milk and water; cook until thickened, stirring
constantly (about 15 to 20 minutes). Beat egg yolks until thick and lemon
colored. Stir some of the hot mixture into yolks; add to remaining hot
mixture, stirring constantly. Cook 2 minutes longer or until thickened.
Remove from heat and stir in vanilla. Cool. Line bottom and sides of a
lightly greased 1 3/4 quart casserole with vanilla wafers. Slice enough
bananas to cover bottom layer; top with half of pudding. Layer with
vanilla wafers, remaining banana slices, and remaining pudding. Beat egg
whites (at room temperature) until soft peaks form; gradually add 2 tbs...
sugar, and continue beating until stiff peaks form. Spread over pudding.
Bake at 350 deg.. for 10 minutes or until top is brown.

Yield: 8 servings
The International Cafe

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