Separate the whites from 3 of the eggs and set aside for the meringue.
Pour the 4 cups of milk into a 5-quart nonstick pan and place over
Beat the remaining egg whites and the 5 egg yokes
with a dash of salt until frothy approximately 2 minutes using a whisk.
Add beaten eggs, 2 cups of sugar, and 1 cup of flour to milk, stirring
constantly until it thickens (the mixture will scorch or burn easily if
not stirred constantly preferably with a whisk).
This is a slow
process and requires patience.
The mixture will be lumpy at first
but it will smooth out as it thickens.
When the mixture has thicken to a very thick consistency add a stick of
butter and one teaspoon of vanilla extract, stirring until the butter is
Using a 5-quart Dutch oven layer with vanilla wafers (preferably
Nilla Vanilla Wafers) and sliced bananas, add
of the pudding mixture and repeat until all is used.
Take the 3 egg whites you set aside, add ½ teaspoon Cream of Tartar and
1 teaspoon sugar; beat until the meringue forms peaks.
meringue over the pudding mixture and place into oven on broil until
whites brown on top.