Prepare custard:

Mix sugar & corn starch in bowl, than add just enough of the milk to blend until it forms a smooth thin paste.

Add egg yolks and stir until well mixed.

In a double boiler, heat remaining milk until hot but not boiling.

Add the sugar, corn starch, egg mixture to the hot milk SLOWLY while stirring. Adding too fast will give a lumpy custard. Cook until like a thick gravy -about 5 minutes. When the correct consistency, the "wake" of the spoon will be visible and remain briefly.

Remove from heat and allow to cool in refrigerator until room temp or cooler.

In a bowl, beat egg whites until they stiffen, or peak.

Fold egg whites into cold custard, Do not over stir..blend until egg whites are no longer visible.

Set aside in refrigerator.

Prepare peanuts:

We use an old hand grinder but can use a food processor. Grind the peanuts until the consistency of "platelets" (crumbly & sticky) which is a step up from peanut butter. This gives the corrct texture & taste for the salad.

Prepare the salad:

The salad is formed by layering first sliced bananas, then ground peanuts, then a layer of cold custard. Alternate layers and finish with a layer of ground peanuts on top.

This fills a large bowl. Keep cold as this is a fragile custard. Serves 8-10.

While this seems complicated, it's well worth the work!