Step 1

In a medium-size mixing bowl, whisk together the evaporated milk, granulated sugar, flour and salt until dissolved.

Step 2

On the stove top in a heavy bottomed saucepan over medium-high, warm the evaporated milk mixture.

Step 3

In the same mixing bowl, whisk the egg yolks with the half & half. Whisk into the warmed evaporated milk mixture.

Step 4

Cook stirring constantly for 10-15 minutes over medium heat until the flour has cooked and the custard has thickened. Once thickened remove from the heat and whisk in 2 Tbsp of butter and 1 Tbsp of pure vanilla. Set aside

Step 5

Layer the bottom of a 7 x 11-inch oven safe dish with vanilla wafers. Top with banana slices. Cover with 1/2 of the custard. Repeat ending with custard.

Step 6

Whip the 6 reserved egg whites with the vanilla, and cream of tarter. Sweeten with granulated sugar.

Step 7

Whip for 3-5 minutes or until stiff peaks form. Spread the meringue on top of the banana pudding.

Step 8

Set the oven to broil to toast the top until golden.

Step 9

Garnish the edge with vanilla wafers, if desired.

Step 10

Store chilled.