Mom's Banana Pudding

Step 1: In heavy saucepan, whisk together sugar, salt and cornstarch. Add milk, cooking over medium heat and whisking continually until mixture thickens.

Step 2: Temper egg yolks by stirring in a spoonful of hot milk, and repeating until yolks are warm enough to add back to hot milk.

Step 3: Whisk tempered yolks into saucepan and cook 3 minutes, whisking continually. Remove from heat, add vanilla and butter, stirring until well incorporated. Let cool.

Step 4: Use a clear, pretty dish. Save out a few banana slices and cookies for garnish., starting with 1/3 pudding, 1/2 bananas, 1/2 wafers, repeat and top with pudding.

Step 5: Cool completely before refrigerating.

Step 6: Note: I was looking at other banana pudding recipes today and found that many people put a meringue on top. I've never done that, nor am I planning to, but here is Alton Brown's Meringue recipe. You'll have to use a baking dish for pudding. Preheat oven to 400 degrees. Whip 4 egg whites with a pinch of cream of tartar, gradually add 2 tablespoons sugar and continue whipping until stiff peaks form. Spoon meringue over the warm pudding, covering the edges. Bake until meringue is evenly browned, 8-10 minutes. Remove pudding form oven and cool 15 minutes before serving.