1 tablespoon freshly squeezed lemon juice
1/2 cup granulated sugar
1/3 cup all-purpose
flour
1/4 teaspoon kosher salt
4 large eggs,
separated
2-4 cups evaporated milk
1/2
teaspoon vanilla extract
45
vanilla wafers (will vary)
1 pinch cream
of tartar (or corn starch)
Directions
***The amount of milk and cookies will vary.
Preheat oven to 400 degrees.
Toss the banana slices and lemon juice in a small bowl and puree until smooth.
Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucer. Add the egg yolks and whisk to combine. Add the evaporated milk and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract.
Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass-mixing bowl. Cover with a layer of vanilla wafers, then pudding, and repeat until you have reached your desired results. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
