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Banana Custard Pudding

Source of Recipe


From "Southern Living: Heirloom Recipe Cookbook"



List of Ingredients



• 4 egg yolks
  
• 2½ cups sugar
  
• ½ cup all-purpose flour
  
• ¼ cup cornstarch
  
• 7 cups milk
  
• ¼ cup butter, softened
  
• 1 tsp vanilla extract
  
• 1 (12-ounce) package vanilla wafers
  
• 9 medium bananas, peeled and sliced
  
• Sweetened whipped cream (optional)
  






Instructions



1. Place egg yolks in a medium bowl; whisk until thick and pale. Whisk together sugar and next two ingredients in a separate medium bowl. Pour milk into a large Dutch oven; cook over medium heat, whisking often, until a candy thermometer registers 160°F. Gradually stir about one-fourth of hot milk into yolks; add yolk mixture to remaining hot milk mixture, whisking constantly. Whisk in sugar mixture until blended.
   
   
2. Cook over medium heat, whisking constantly, until mixture is thickened and bubbly and coats a spoon. Remove from heat; stir in butter and vanilla. Pour into a bowl; place plastic wrap directly onto warm custard (to prevent a film from forming), and chill one hour. (Mixture will thicken as it cools.)
   
   
3. Line bottom and sides of a 13 x 9-inch baking dish with one-third of wafers. Arrange half of banana slices over wafers; top with half of chilled custard. Repeat layers once. Crumble remaining one-third of wafers and sprinkle over custard. Chill one hour. Top with sweetened whipped cream, if desired.
   
   Makes 20 to 25 servings