Vanilla (or banana or coconut) pudding

You can combine this with coconut, or with bananas and vanilla wafers, if you wish.

2/3 - 1 cup sugar, as you prefer
3 eggs, beaten
dash salt
3 tablespoons cornstarch

2-3 tablespoons flour
2 cups (1 pint) whole milk
1 teaspoon vanilla or almond flavoring

Optional:

Shredded coconut

Slivered, toasted, almonds

Egg whites for meringue topping
3 - 4 ripe bananas, sliced about 1/4-inch thick
1 box of vanilla wafers

This is important: Have everything measured out and ready to go before you start.  The custard will thicken pretty fast once it gets going and you don't want to risk burning it.  I guess you could do this over a double boiler but I never have.

 

Mix sugar, flour, and cornstarch together.  Add the salt and beaten eggs.  Add milk and bring to a boil briefly over medium-high heat, stirring constantly and thoroughly (scrape the bottom of the pan all over).  Cook until thickened.  Remove from heat; add vanilla and mix well. Allow to cool to room temperature and then chill thoroughly.

 

Optional: 

Whip egg whites to stiff peaks, spread over top, and brown in the oven.

 

Top with coconut or almonds if you wish.  

 

For banana pudding:

Line the bottom and sides of a heat-proof casserole dish with some of the vanilla wafers.  Spread a layer of pudding over the wafers.  Dot pudding with banana slices (and wafers, if you have enough).  Repeat pudding and bananas until both are used up.  End with a pudding layer and dot top with the rest of the wafers.  Don't put banana slices on top or they will turn brown with exposure to air.  Top with meringue if you wish, or serve with whipped cream.