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Categories:Viewed: 32 - Published at: 4 years ago
Ingredients
- 1 cup sugar
- 1/2 cup cornstarch
- 6 cups 2% milk
- 5 large egg yolks
- 1/4 cup butter, cubed
- 1 teaspoon vanilla extract
- 1 package (12 ounces) vanilla wafers, coarsely crushed
- 4 medium bananas, sliced
- 1 cup heavy whipping cream
- 3 tablespoons sugar
Method
- In a large heavy saucepan, mix sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat.
- In a bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.
- In a 3-qt. baking dish, layer a third of the pudding, half each of the crushed wafers and bananas. Repeat layers.
- Top with remaining pudding. Press plastic onto surface of pudding. Refrigerate, covered, 1 hour.
- In a bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form. Just before serving, spread whipped cream over pudding.
