Banana Puddin'

Friday evening I made two huge pans of Banana Pudding for the annual June BBQ. I've learned that one is never enough and two is perfect; leaves me just a small bit of leftover pudding to enjoy the next day, icy cold out of the refrigerator. The flavors mature with time and to me, the best taste comes 48 hours later!

Here's Miss Fannie Flagg's unbeatable recipe:

3 cups granulated sugar

½ cup flour

¼ cup cornstarch

6 eggs separated plus 2 yolks

7 cups milk

¼ cup margarine or butter

2 teaspoons vanilla extract

1 16 ounce box vanilla wafers or one and half 12 ounce boxes

10-12 medium bananas, peeled and sliced

Thoroughly mix 2 ½ cups sugar, flour and cornstarch in a large heavy saucepan. Lightly beat the 8 egg yolks and whisk into sugar mixture. Add milk and margarine. Then, cook over medium heat, stirring constantly, until mixture is thickened. Remove from heat; stir in 1 teaspoon of the vanilla. Cool. Preheat oven to 425 degrees. Line bottom of a 13 x 9 x 2 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 teaspoon vanilla. Spread over custard, sealing to edges. Bake for 10 minutes or until lightly browned. Chill overnight before serving.