Banana Custard Pudding

DIRECTIONS

• Combine sugar, flour, and cornstarch in a medium mixing bowl.
• Mix well, and set aside.
• Pour milk into a large saucepan; cook over medium heat until candy thermometer registers 160 deg F.
• Gradually stir one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk.
• Cook, stirring constantly, until mixture thickens and coats the spoon.
• Remove from heat, and stir in butter and vanilla.
• Let cool to room temperature.
• Line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla wafers.
• Arrange half of banana slices over wafers; top with half of cooled custard.
• Repeat layers, reserving one-third of wafers to crumble and sprinkle over custard.
• Chill thoroughly.