| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Desserts |
1 |
Servings |
INGREDIENTS
| 1/3 |
c |
All purpose flour |
| 2/3 |
c |
Packed brown sugar |
| 2 |
c |
Milk |
| 2 |
|
Egg yolks beaten |
| 2 |
tb |
Butter or margarine |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
Heavy cream whipped |
|
|
4 to 6 firm bananas, sliced |
|
|
Chopped walnuts, optional |
INSTRUCTIONS
In a medium saucepan, combine the flour and brown
sugar,; stir in milk. Cook and stir over medium heat
until thickened and bubbly; cook and stir 1 minute
more. Removed from the heat. Gradually stir about 1
cup hot mixture into egg yolks. Return all to the
saucepan. Bring to a gentle boil: cook and stir for 2
minutes. Remove from the heat; stir in butter, and
vanilla. Cool to room tempeerature, stirring
occasionally. Fold in the whipped cream. Layer a
third of the pudding in 2 qt glass bowl; top with half
of the bananas. Repeat layers. Top with remaining
pudding. Sprinkle with nuts if desired. Cover and
chill at leat 1 hour before serving. Yield: 8
servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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