Banana pudding

Ingredients for 12 servings:

• 435 g sugar
• 3 tbsp flour
• 2 tbsp cornstarch
• 1 pinch of salt
• 250 ml milk
• 8 eggs, separated
• 2 tbsp butter
• ½ tbsp vanilla extract or 7 – 8 drops flavoring
• 8 bananas, ripe, in 0.5 mm thick slices
• 340 g waffles, vanilla

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Mix 375g of sugar, flour, cornstarch, and salt in a bowl. Pour the milk into a saucepan and bring to a boil while stirring. Remove the pan from the heat and gradually stir in the sugar mixture. Simmer over medium heat for 10 minutes, until the pudding mixture drips thickly from the spoon. Be careful not to burn. Slowly add the egg yolks while stirring constantly and mix well. Return the mixture to the heat and simmer for 2-3 minutes, stirring constantly. It should now have the consistency of warm pudding. Fold in the butter and vanilla extract and let cool slightly. Preheat the oven to 200°C (top/bottom heat). Meanwhile, line a baking or casserole dish (33 x 23 x 6 cm) with half of the waffles; they can overlap if desired. Now arrange half of the banana slices on top and spread half of the pudding over the top. Repeat the process with waffles, bananas, and pudding. Beat the egg whites with a pinch of salt until stiff peaks form, then gradually add the remaining sugar. Spread the beaten egg whites as the final layer in the dish and decorate with a spoon. Bake in a preheated oven on the middle rack for about 5-8 minutes, until the surface is golden brown. Serve the pudding warm or well chilled.