Real Banana Pudding

Photo By tammyzrecipez

www.ourbananamoments.com

•    3 cups sugar (Splenda works great!)
•    ½ cup all-purpose flour
•    ¼ cup cornstarch
•    6 eggs, separated, plus 2 additional egg yolks (8 egg yolks altogether)
•    7 cups of milk (soy milk not recommended)
•    ½ cup margarine
•    2 teaspoons vanilla extract
•    1 16-ounce box of vanilla wafers
•    10-12 medium bananas (ripe not green, black, or brown) peeled and sliced.

Thoroughly mix 2½ cups of the sugar, the flour, and cornstarch in a large heavy saucepan.  Lightly beat the 8 egg yolks; combine milk and egg yolks and whisk into sugar mixture.  Add margarine and cook over medium heat (avoid scolding), stirring constantly, until mixture is thickened. Remove from heat; stir in 1-teaspoon of the vanilla.  Cool. Preheat oven to 425⁰F.  Line bottom of a 13X9X2-inch baking dish with one-third of vanilla wafers; layer one-third of bananas and one-third of custard on top.  Repeat layers twice.  Beat egg whites until foamy; gradually add remaining ½ cup sugar, 1-tablespoon at a time, beating until stiff peaks form.  Beat in remaining 1-tablespoon at a time, beating until stiff peaks form.  Beat in remaining 1-teaspoon vanilla.  Spread over custard, sealing to edges.  Bake for 10 minutes, or until lightly browned.  Chill overnight before serving.