Layered Banana Pudding

by Ethel Pace

SERVINGS

6 servings scale / convert

INGREDIENTS

1/3 cup all-purpose flour
2/3 cups packed brown sugar
2 cups milk
2 egg yolks, beaten
2 tbsp. butter or margarine
1 tsp. vanilla extract
1 cup heavy cream, whipped
4 to 6 firm bananas, sliced
Chopped walnuts (optional)

INSTRUCTIONS

In a medium saucepan, combine the flour and brown sugar; stir in milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Remove from theheat. Gradually stir about 1 cup hot mixture into egg yolks. Return all tothe saucepan. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring occasionally. Fold in the whipped cream. Layer a third of the pudding in a 2 quart glass bowl; top with half of the bananas. Repeat layers. Top with remaining pudding. Sprinkle with nuts if desired. Cover and chill at least 1 hour before serving.

CHEF COMMENTS

My mother gave me this recipe, which an old friend shared with her. There's no comparison between this recipe and the instant pudding mixes from the grocery store!

TAGS

bananapudding, custardsandpuddings, desserts add tags

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