Banana Custard Pudding


2 1/2 c Sugar
1/2 c All-purpose flour
1/4 c Cornstarch
7 c Milk
4 ea Egg yolks, beaten
1/4 c Butter, softened
1 t Vanilla extract
1 pk (12-oz) vanilla wafers
9 ea Med bananas, peeled & sliced

Combine sugar, flour, and cornstarch
in a medium mixing bowl. Mix well, and
set aside. Pour milk into a large
saucepan; cook over medium heat until
candy thermometer registers 160 deg F.
Gradually stir one-fourth of hot
milk into yolks; stir into reserved
dry ingredients, and add to remaining
hot milk. Cook, stirring constantly,
until mixture thickens and coats the
spoon. Remove from heat, and stir
in butter and vanilla. Let cool to room
temperature. Line bottom of
a 13 x 9 x 2-inch baking dish
with one-third of
the vanilla wafers.
Arrange half of banana slices over wafers;
top with half of cooled custard.
Repeat layers, reserving one-third
of wafers to
crumble and sprinkle over custard.
Chill thoroughly.
20 to 25 servings