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BANANA PUDDING
Makes 16 1/2-cup servings

3/4 cup granulated sugar, divided
1/3 cup all-purpose flour
dash salt
4 eggs, separated, at room temperature
2 cups milk
1/2 teaspoon vanilla extract
35 to 45 vanilla wafers
5 to 6 medium-size bananas, fully ripe, sliced
Reserve 1 banana and 10 to 12 vanilla wafers for garnish

Combine 1/2 cup sugar, flour and salt in the top of a double boiler.
Stir in 4 egg yolks and milk; blend well. Cook, uncovered, over
boiling water, stirring constantly until thickened. Reduce heat
and cook, stirring occasionally, for 5 minutes. Remove from heat;
add vanilla extract. Spread small amount of custard on the bottom
of a 1 1/2-quart casserole; cover with a layer of vanilla wafers,
top with a layer of sliced bananas.

Pour about 1/3 of the custard over bananas. Continue to layer
vanilla wafers, bananas and custard to make 3 layers of each, ending
with custard. Beat egg whites until stiff but not dry; gradually
add remaining 1/4 cup sugar and beat until stiff peaks form. Spoon
on top of pudding, spreading to cover entire surface and sealing
well to edges. Bake at 425 degrees F for 5 minutes or until
delicately browned. Cool slightly or chill. Just before serving,
garnish with banana slices, then vanilla wafers upright around the
edge of the dish.

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