BANANA PUDDING (LIKE PAPPADEAUX)
Source: Texas Monthly

CUSTARD:
3 1/2 tablespoons all-purpose flour
1 1/3 cups sugar
1 dash salt
3 egg yolks
3 cups milk
1 teaspoon vanilla extract
FOR LAYERS:
1 (12 ounce) package vanilla wafers, divided
6 medium bananas
MERINGUE:
3 egg whites, room temperature
1/4 cup plus 2 tablespoons sugar
2 tablespoons sugar
1 teaspoon vanilla extract

CUSTARD:
Combine flour, 1 1/3 cups sugar and salt in a heavy sauce pan.

Beat egg yolks and combine with milk, mixing well. Stir into flour mixture; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in vanilla.

ASSEMBLE LAYERS:
Layer one-third of wafers in a 3 quart baking dish.
Slice bananas, and layer over wafers.
Pour one-third of custard over bananas.
Repeat layers twice.

MERINGUE:
Beat egg whites (at room temperature) until foamy. Gradually add 1/4 cup plus 2 tablespoons of sugar, 1 tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla, and beat until blended. Spread meringue over custard, sealing edges of dish.

Bake at 425 degrees for 10-12 minutes or until golden brown.