Banana Pudding

In a medium saucepan, whisk together the sugar, flour and salt. Slowly whisk in the milk. Cook over medium heat, until thickened and bubbly. Reduce heat to low and cook, stirring, for two more minutes. Remove from heat. Editor's Tip: When adding the milk, remember to stir constantly, getting the whisk into the very edge of the saucepan. This helps prevent clumps in your finished pudding.

In a small bowl, whisk the eggs. Slowly drizzle some of the hot pudding mixture into the eggs, whisking vigorously as you do. Return all to the pan, whisking constantly, and bring to a gentle boil. Cook and stir for two minutes. Remove from heat, and stir in the vanilla. Cool for 15 minutes, stirring occasionally. Editor's Tip: This is how you temper the eggs, which helps to prevent them from curdling when you add them to the hot pan. The more hot liquid you whisk into your eggs before adding them back to the pan, the lower your risk of the whites curdling in the heat. (I typically add half of the hot milk mixture to my eggs.) If you do notice some graininess in your pudding, pour it through a sieve to remove the curdled bits.

In an ungreased 8-inch square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat the layers.

Press plastic wrap on the surface of the pudding to prevent it from forming a skin. Refrigerate for four hours or overnight.

Before serving, and unwrap the pudding. Crush the remaining wafers, and sprinkle over the top.