Grandma’s Southern Baked Banana Pudding

Ingredients:

• 1 12 oz. can evaporated milk
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 6 large egg yolks, divided (reserve egg whites)
• 2 1/3 cup half & half
• 3 tablespoons unsalted butter
• 1 tablespoons McNess Champion Madagascar Vanilla Compound
• 1 11 oz. box Nilla wafers
• 5 medium bananas, sliced

Meringue:

• 6 reserved egg whites
• 1 tsp. pure vanilla
• 1/2 tsp. cream of tarter
• 6 Tablespoons granulated sugar

Instructions:

1. In a medium-size mixing bowl, whisk together the evaporated milk, granulated sugar, flour and salt until dissolved.
2. In a heavy bottomed saucepan over medium-high, heat the evaporated milk mixture.
3. In the same mixing bowl, whisk the egg yolks with the half & half. Whisk into the warmed evaporated milk mixture.
4. Cook stirring constantly for 10-15 minutes over medium heat until the flour has cooked and the custard has thickened. BE VERY CAREFUL NOT TO OVERCOOK, BE SURE TO STIR CONSTANTLY. Once thickened remove from the heat and whisk in 3 tablespoon of butter and 1 tablespoon of pure vanilla. Set aside.
5. Layer the bottom of a 9X13-inch baking dish with the Nilla wafers. Top with banana slices. Cover with ½ of the custard. Repeat ending with custard.
6. Whip the 6 reserved egg whites with the vanilla, and cream of tarter. Sweeten with granulated sugar.
7. Whip for 3-4 minutes or until stiff peaks form. Spread the meringue on top of the banana pudding. Be sure to spread the meringue completely to the edges to seal it.
8. Set the oven to broil to toast the top until golden.
9. Garnish the edge with vanilla wafers, if desired.
10. Store chilled.