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Banana Pudding

3/4 cup granulated sugar
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 fully ripe bananas, sliced

Reserve 1 banana and 10 to 12 vanilla Wafers for garnish.

Combine 1/2 cup sugar, flour and salt in top of 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. Spread small amount on bottom of 1-1/2 quart casserole;cover with
layer of vanilla Wafers. Top with layer of sliced bananas.

Pour about 1/3 of custard over bananas. Continue to layer 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 4250 F for 5 minutes or until delicately browned. Cool slightly or chill. Just before serving, garnish with banana slices, then vanilla Wafers upright and around edge of dish.