3 tablespoons cornstarch
1/4 teaspoon salt
3 cups whole milk
4 large egg yolks
3 tablespoons unsalted butter
1 1/2 teaspoons vanilla
70 vanilla wafers
5 large bananas, ripe but firm
Directions - Banana Pudding Recipe:
Without heating, mix together sugar, cornstarch, and salt in a heavy
saucepan. Gradually stir in whole milk. Next, thoroughly whisk in egg
yolks. Cut butter into pieces and add to egg mixture.
stovetop on - to a medium heat. Stirring constantly, heat mixture until it
begins to thicken. Once thickening begins, reduce the heat to low.
Stirring briskly, simmer for 1 minute.
Remove saucepan from heat, then gently stir in vanilla. Press plastic
wrap directly onto surface of pudding. Set aside.
and slice bananas about 1/4-inch thick. Line the bottom of a 10-inch
glass pie pan with one-half of the vanilla wafers. Cover the
wafers with half of the pudding. Layer in the 1/2 of the bananas,
spacing evenly. Next, arrange a second layer of wafers over the pudding
and bananas. Top with the remaining pudding and bananas.
Make sure that the bananas
in the top layer are completely covered in pudding, so that they will
not turn brown prematurely. Press plastic wrap directly onto the surface
of the pudding, and refrigerate about 4 hours before serving. Serve with
whipped cream spread on top of the pudding.
Recipe yields 8 - 10 servings of banana pudding.