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Layered Banana Pudding
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1/2 cup all-purpose flour
2/3 cup packed brown sugar
2 cups milk
2 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
4 to 6 medium firm bananas, sliced
Chopped walnuts, optional
In a large saucepan, combine the flour and brown sugar. Stir in milk until smooth.
Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook
and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot
filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle
boil; cook and stir 2 minutes longer. Remove from the heat; stir in butter and
vanilla. Cool to room temperature without stirring. Fold in the whipped cream.
Layer a third of the pudding in a 2-qt. glass bowl; top with half of the bananas.
Repeat layers. Top with remaining pudding. Sprinkle with nuts if desired. Cover
and refrigerate for at least 1 hour before serving.
Yield: 8 servings.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |