| 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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