Many a Southern soul remembers eating grandmother’s banana pudding at the weekly Sunday suppers. We love our grandmothers, but we have heard ours is better…sorry grandma!
- 3 cups whole milk
- 2 egg yolks
- 3/4 cup sugar
- 4 tablespoons cornstarch
- 1/4 teaspoon sea salt
- 2 teaspoons vanilla extract
- 2 tablespoons unsalted butter
- 3 ripe bananas
- 24 vanilla wafers
- Sweetened whipped cream, for serving
In a heavy saucepan, place the milk over medium heat until it begins to simmer, then turn the heat down to low. In a small bowl, combine the egg yolks, sugar, cornstarch, salt, and vanilla until the mixture is creamy.
With a teaspoon, add a little of the warm milk to the egg yolks to ensure the yolks don’t curdle. Then add the yolk mixture to the pan of warm, milk, stirring over low heat for 5 to 6 minutes, until the mixture thickens and coats the back of a spoon.
Stir in the butter until melted and remove the mixture from the heat. Slicing as you go, cover the bottom of a casserole dish with the bananas. Pour the pudding mixture over the bananas and top with the vanilla wafers. Refrigerate overnight before serving with a dollop of whipped cream.
*Makes 6 servings.
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