Ingredients:
For the Pudding:
1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
2 3/4 cups whole milk
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
For the Assembly:
4 large ripe bananas, sliced
1 package (12 oz) vanilla wafer cookies
Whipped cream or meringue (optional, for topping)
Directions:
Make the Pudding: In a medium saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. This should take about 10 minutes.
Temper the Egg Yolks: In a small bowl, whisk the egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them, then slowly pour the egg yolk mixture back into the saucepan, whisking constantly.
Cook and Finish: Continue to cook for an additional 2 minutes, stirring constantly, until the pudding is thick. Remove from heat and stir in butter and vanilla extract. Let the pudding cool for 10 minutes.
Assemble the Dessert: In a 3-quart dish or individual serving dishes, layer vanilla wafer cookies, banana slices, and pudding. Repeat layers, ending with pudding on top.
Chill: Cover and refrigerate for at least 4 hours, or overnight, to allow flavors to meld and the pudding to set.
Top and Serve: Before serving, top with whipped cream or meringue if desired.
Prep Time: 20 mins | Cooking Time: 15 mins | Total Time: 4 hrs 35 mins (including chilling)
Kcal: 350 | Servings: 8
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