Banana Pudding

3 eggs

1/4 t. salt

1/4 C. plus 1 T. sugar

2 C. milk

1 1/2 t. vanilla extract

1/4-lb.box vanilla wafers (about 26 wafers)

4 medium bananas, sliced into one-fourth-inch chunks

1 C. heavy cream

In the top of a double boiler, beat the eggs lightly. Blend in the salt, 1/4 cup of sugar and milk. Cook over boiling water, stirring until the mixture coats a metal spoon. Remove from heat and stir in the vanilla extract. Set aside to cool.

In the bottom of a serving dish, 6 1/2 x 6 x 2 1/2 inches, arrange the vanilla wafers in overlapping pattern. Top with a layer of sliced bananas.

Spoon in a layer of the cooled custard. Repeat layers, with custard as the top layer. Cover and refrigerate six to eight hours, or overnight.

Just before serving, whip the cream with the remaining 1 tablespoon of sugar and spread over the pudding. Garnish with sliced bananas.