Mark the end of summer with this banana pudding recipe from Maria Zwicklbauer from Susiecakes.
2 Cups Whole Milk
1/3 Cup Egg Yolks
¾ Cup Sugar
¼ Cup Cornstarch
½ tsp. Salt
1 Tablespoon Vanilla
4 Tablespoon Butter
1 banana, thinly sliced
Scald milk over moderate heat. Meanwhile, in a large bowl, combine the egg yolks, granulated sugar, cornstarch and salt. Whisk until thick and pale. Remove the milk from the heat and very slowly stream it into the egg mixture, whisking constantly. Pour mixture back into the pot.
Return to the stove and cook the pudding until it reaches a boil, stirring constantly with a heat proof spatula, making sure to continuously scrape the bottom of the pan. Boil for 2-3 minutes, stirring constantly. Remove from heat and whisk in the vanilla and unsalted butter. Strain pudding into a bowl.
Cover with plastic wrap, pressing it down to touch the surface. Refrigerate until cold and set - at least 4 hours, preferably overnight.
To assemble: Line bottom and sides of bowl with vanilla wafers. Fill the bowl up to ¼ with vanilla pudding. Thinly slice bananas and place in a single layer on top of pudding. Add another layer of pudding and bananas. Finish with a layer of pudding and smooth flat. Top with whipped cream.
Yields 4 servings.