Bananas Foster Rum Pudding

3 1/2 tablespoons all-purpose flour
1 1/3 cups granulated sugar
Dash of salt
3 egg yolks
3 cups milk
1 teaspoon vanilla extract
1/2 cup butter or margarine
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
6 bananas, split and quartered
2 tablespoons Cr�me de Banane liqueur or
2 tablespoons banana extract
1/2 cup light rum
1 (12 ounce) package vanilla wafers
1 cup whipping cream
1/2 cup sifted confectioners' sugar
2 tablespoons 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 extract.

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-quart 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.