3-1/2 Tbsp. all-purpose flour
1-1/3 cups sugar
Dash of salt
3 egg yolks
3 cups milk
1 tsp. vanilla extract
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
1 tsp. ground cinnamon
6 bananas, split and quartered
2 Tbsp. Creme de Banana liqueur or 2 Tbsp. banana extract
1/2 cup light rum
1- 12 oz. package vanilla wafers
1 cup whipping cream
1/2 cup sifted powdered sugar
2 Tbsp. rum
Combine flour, sugar and salt in a heavy saucepan. Beat egg
yolks; combine egg yolks and milk, mixing well. Stir in dry ingredients;
cook over medium heat, stirring constantly until smooth and thickened.
Remove from heat. Stir in vanilla. Melt butter in a large skillet. Add brown sugar and cinnamon. Cook over medium heat until mixture is bubbly.
Add bananas; heat for 2 to 3 minutes, basting constantly with syrup.
Stir in banana extract or liqueur. Put rum in a small saucepan and heat.
Remove from heat, ignite with a long match, and pour over bananas. Baste
bananas with sauce until flames die down. Beat whipping cream until
foamy. Gradually add confectioners' sugar until soft peaks form. Beat in
rum. Layer one third of wafers in a 3 qt. baking dish. Cover wafers with
1/3 of banana mixture. Pour 1/3 of custard over bananas. Repeat layers
twice. Cover with whipped cream. Serves: 8