Banana Eggnog Pudding

This is one of the all-time favorite Southern dessert treats, but with a little holiday twist:

4 Eggs, separated
¾ cup Granulated Sugar, divided
½ cup Light Brown Sugar
2 ½ cups Whole Milk
1/3 cup All Purpose Flour
2 tsp Rum Extract, divided
1 tsp Nutmeg, divided
60 Vanilla Wafer Cookies
6 Ripe Bananas, sliced
Dash of Kosher Salt

Preheat oven to 350° F.

To prepare the custard, mix flour, brown sugar, salt, and ½ cup of the white sugar in the top of a double boiler. Blend in the egg yolks and milk. Cook over boiling water, stirring constantly, until thickened.

Remove from heat and stir in 1 tsp of the rum extract and 1/2 tsp of the nutmeg.

Spread 1/4 of the custard in the bottom of a 2 qt casserole or other similar sized ovenproof baking dish. Cover the custard with 1/3 of the wafers, followed by 1/3 of the sliced bananas. Continue to alternate layers, ending with a layer of custard on top.

With an electric mixer, beat the egg whites, the remaining ¼ cup granulated sugar and the remaining rum extract on high speed to stiff peaks to make a meringue.

Spoon the meringue on top of the custard and spread it evenly to cover the entire surface. Sprinkle the remaining nutmeg evenly over the top.

Bake at 350° F until meringue is golden brown. Refrigerate until chilled thoroughly.

Makes 12 Servings.