Homemade Banana Pudding

One of my all time favorites.
NEED:
1 large can evaporated milk
1 cup regular milk
4 egg yolks (reserve whites for topping)
1 cup sugar
1 teaspoon vanilla extract
6 to 8 ripe bananas
vanilla wafers
Heat evaporated and regular milk in double boiler over medium heat. Let milk get hot, but not boiling. In a separate mixing bowl, separate the egg yolks from the whites. Slightly beat egg yolks. Set egg whites aside.
Slowly pour hot milk mixture into egg yolks. Mix well. Add sugar and continue to stir. Return milk mixture to double boiler, stirring occasionally for about 15 to 20 minutes or until mixture thickens. Remove from heat; let cool then and add vanilla. Stir. Line the bottom and sides of a 9X13 pan or casserole dish with vanilla wafers.
Slice bananas on top of wafers alternating with wafers and bananas until you have 2 to 3 layers. Pour pudding mixture over bananas and wafers. Can top with Meringue if desired.
Yield: 10-15 servings.
Meringue:
4 egg whites
1/3 cup sugar
1/4 teaspoon cream of tartar
In a clean bowl, beat egg whites and cream of tartar on high speed until peaks began to form, but not dry. Add sugar gradually. When it peaks, spread it on top of pudding and place in the oven on boil to slightly brown. This only takes a few minutes at the most, so please watch carefully. Let cool slightly. Refrigerate.

Enjoy!