Real "Down Home" Southern Banana Pudding - cooking recipe

Ingredients

OVERALL
1 (12 ounce) box vanilla wafers
5 large bananas
FILLING
3 tablespoons all-purpose flour
2/3 cup sugar
3 large egg yolks
1 1/2 cups evaporated milk
1 1/2 cups water
1 teaspoon vanilla extract
MERINGUE
3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
6 tablespoons sugar

Preparation

BANANA-WAFER PREPARATION:
Preheat oven to 350 degrees F.
Slice the bananas crosswise into 1/4\" thick round slices.
In a large, oven safe bowl, or in an 8x8x2-inch pan or glass baking dish, line the bottom and sides with a layer of vanilla wafers.
On top of the layer of wafers, place one layer of bananas. Repeat, alternating a layer of wafers and a layer of banana slices until the bowl or dish is filled to within 1/4 to 1/2-inch below the rim.
THE FILLING:
Separate the eggs, being careful not to nick the yolks. Reserve the egg whites and set aside.
Combine evaporated milk and water.
In a large sauce pan, mix flour, sugar, and egg yolks until well blended.
Mix in milk slowly, stirring constantly.
Place pan on the range eye and bring the mixture to a boil over medium-high heat, stirring constantly.
As soon as mixture reaches boiling point, reduce heat to medium, stirring constantly until desired thickness is achieved. Filling should be thick but pourable.
Remove from heat.
Stir in vanilla extract.
Immediately pour over wafer-banana layers, jiggling the dish to ensure that filling covers all layers and there are no air pockets.
THE MERINGUE:
TIP - If you do not have cream of tartar, you can use 1/2 tsp of lemon juice as a satisfactory substitute. 1/4 tsp lemon juice = 1/8 tsp cream of tartar.
TIP - Cold egg whites will not yield as much volume as room temperature egg whites and will take longer to peak.
Beat room-temperature egg whites with vanilla and cream of tartar until soft peaks form.
Gradually add sugar, beating until stiff and glossy peaks form and all sugar is dissolved.
Spoon meringue over banana pudding, smoothing the top and sealing it to the edge of the bowl or baking dish.
Bake at 350 degrees for 12-15 minutes, or until meringue is golden.
Cool to room temperature or chill in refrigerator for 2 to 3 hours before serving.
Banana pudding's flavor is best the day after it is made.
9 Servings.