Step 1

To make the custard, simmer one to two inches of water in a pot over low heat. Place a glass or metal bowl on top of the pot, making sure it doesn't touch the water.

Step 2

Add 1/2 cup of sugar, flour, and salt to the bowl.

Step 3

Beat in the egg yolks and milk, and stir until the mixture is well-combined.

Step 4

Cook the mixture over low heat for 5 minutes, stirring constantly to prevent the milk from burning.

Step 5

Remove the bowl from the heat and mix in the vanilla.

Step 6

Spread a small amount of the custard at the bottom of a 1 1/2-quart casserole.

Step 7

Layer Nilla Wafers on top of the custard. Top with a layer of sliced bananas.

Step 8

Pour a third of the custard over the bananas. Continue layering until you get three layers of each component, ending with the custard. Set aside.

Step 9

Preheat the oven to 425 degrees Fahrenheit.

Step 10

To make the meringue topping, beat the egg whites with a mixer until foamy. Gradually add the remaining 1/4 cup of sugar and beat for 4-5 minutes or until stiff peaks form. You'll know the egg whites are done when they're glossy and they form a firm peak that holds its shape when you lift the beater.

Step 11

Spoon over the meringue over the pudding, making sure the entire surface is covered well.

Step 12

Bake the pudding for 5 minutes or until the meringue has turned light golden brown.

Step 13

Let the pudding cool to room temperature. Chill in the fridge before serving.

Step 14

Garnish with banana slices and place Nilla Wafers around the edge of the dish.