3 cup sugar
1/2 cup flour
1/4 cup cornstarch
6 eggs, separated, plus 2 egg yolks
7 cup milk
1/4 cup butter
2 teaspoon vanilla extract
16 oz box vanilla wafers, or one and a
1 half 12-oz. boxes
12 medium bananas, peeled and sliced
Thoroughly mix 2 1/2 cups of the sugar, the flour, and cornstarch in a heavy saucepan. Lightly beat the 8 egg yolks; combine milk and egg yolks and whisk into sugar mixture. Add butter and cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat; stir in 1 tsp. of the vanilla. Cool. Preheat oven to 425 degrees. Line bottom of a 13x9x2" 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 1/2 cup sugar, 1 Tbsp. at a time, beating until stiff peaks form. Beat in remaining 1 tsp. vanilla. Spread over custard, sealing to edges. Bake for 10 minutes, or until lightly browned. Chill overnight before serving.
Note: This makes a huge pan of pudding. But it is certainly better after a few days of sitting, and if you go to the trouble to make your own custard, which is the key to great banana pudding, by the way, you might as well double the recipe and make a big pan.
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