Best Banana Pudding

Step 1: Separate the yolks from the whites of 3 of the eggs; set aside the whites. Add the remaining whole egg to the yolks.

Step 2: In a saucepan, whisk together 3/4 cup sugar, the flour and 1/2 teaspoon salt. Stir in the whole egg and 3 yolks, and then stir in half and half. Cook stirring until the mixture thickens, about 10 minutes. Remove from the heat and stir in the vanilla and banana extract.

Step 3: Preheat the oven to 425 degrees F.

Step 4: Spread a thin layer of the pudding in bottom of a 1 1/2-quart pan.

Step 5: Sprinkle a layer of crushed wafers on top of the pudding. Arrange a layer of banana slices over the wafers. Spread one-third of the remaining pudding over the bananas and continue layering wafer crumbs, bananas and pudding, ending with a layer of the pudding on the top.

Step 6: To make the meringue, beat the reserved egg whites with 1/8 teaspoon of salt until whites are stiff. Gradually beat in the remaining 1/4 cup sugar and continue beating until the whites will not slide out of the mixing bowl when it is tilted.

Step 7: With a butter knife or small spatula, spread the meringue over the pudding (making sure to spread right to the edges of the pan) making a few decorative peaks on top. Bake until the meringue is lightly browned, 5 minutes.

Step 8: Serve right away or refrigerate until ready to serve.