Banana Pudding
Jamie R
Arrange this delicious banana pudding in a glass serving bowl or
individual dessert glasses.
3/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup all-purpose flour
3 cups milk, low fat or whole
3 large egg yolks
3 tablespoons butter, room temperature
2 teaspoons vanilla
Vanilla wafer cookies
3 to 4 bananas, ripe but firm
Sweetened whipped cream or whipped topping
Banana slices for garnish
Mint sprigs, optional
In a bowl, combine the sugar, salt, and flour; stir to blend. Slowly
stir in milk until smooth. Pour into the top of a double boiler over
simmering water. Cook, whisking frequently, until the mixture begins
to thicken.
In a small bowl, whisk the egg yolks; gradually whisk in about 1 cup
of the slightly thickened hot milk mixture. Return egg mixture to the
double boiler, stir in the vanilla and butter, and continue whisking
and cooking until well thickened. Remove from heat and set aside to
cool slightly.
In tall dessert glasses or a 2-quart serving dish, make a layer of
vanilla wafers then sliced banana. Spoon some of the pudding over the
banana layer then layer more vanilla wafers and banana slices,
topping with more pudding. Serve with whipped cream topping. If using
short dessert dishes, use only one layer each of the wafers, banana
slices, and pudding, and then top with a dollop of whipped cream.
Garnish each serving with a few slices of banana and a mint sprig if
desired.
Serves 6 to 8.