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Prep Time: 6 Minutes Cook Time: 10 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Ingredients:
3 cups whole milk |
4 large egg yolks |
1/4 cup cornstarch |
1/2 cup sugar |
1 pinch salt |
2 tablespoons unsalted butter |
2 teaspoons vanilla extract |
3 large bananas, nut muffins cut into 3/4 inch slices |
2 bananas, cut into 1/4 inch slices |
Directions:
1. make the custard: bring the milk to a simmer in a medium saucepan over medium heat.
2. wick the egg yolks, cornstarch, sugar & salt in a large bowl.
3. graduallyy pour the hot milk into the egg mixture, wisking constantently.
4. pour the mixture back into the saucepan and cook constantly, until thick & bubbling, about 3 minuites.
5. strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula.
6. stir into the mixture the butter & vanilla until smooth.
7. set aside 1-2 muffin slices for crumbling on top of the pudding.
8. in 6 wide jars or a 2-quart souffle dish, layer the muffen slices,bananas & custard; crumble the reserved muffin slices on top.
9. cover & refridgerate 2-4 hours before serving.
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