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1
Preheat the oven to 350 degrees F.
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2
Heat the milk in a medium saucepan to a simmer over medium heat.
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3
In a second medium saucepan, whisk the egg yolks with 3/4 cup of the sugar until thick and light.
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4
Stir in the flour and salt to make a smooth paste.
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5
Whisk the scalded milk into the egg mixture, blend well and then return the pan to gentle heat.
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6
(Make sure the cream is perfectly smooth before letting it boil!)
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7
Whisk until boiling.
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8
Continue to cook the cream, whisking constantly, until thick and creamy, about 2 minutes.
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9
Add the vanilla extract and stir to combine.
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10
Strain the pastry cream into a bowl; set aside.
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11
Place a layer of the vanilla wafers all over the bottom of a medium baking dish (9-by-13-inch).
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12
Spread half of the reserved pastry cream on top of the wafers.
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13
Place the bananas evenly over the pastry cream in the baking dish.
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14
Top with a second layer of wafers.
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15
Spoon the remaining pastry cream over the wafers; set aside.
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16
In a heavy-duty mixer fitted with a whisk attachment, beat the egg whites on high speed until soft peaks form.
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17
Gradually add the remaining 1/2 cup sugar, a little at a time, beating until stiff peaks form.
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18
Spoon the meringue over the pastry cream and spread evenly to cover the entire surface, sealing well at the edges.
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19
Using a spatula, make curls and peaks in the meringue.
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20
Bake until lightly browned, 15 to 20 minutes.
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21
Remove to a rack to cool slightly.
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22
Serve immediately, warm or cold.
