| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Puddings | 8 | Servings | |
INGREDIENTS
| 1/3 | c | All-purpose flour |
| 2/3 | c | Packed brown sugar |
| 2 | c | Milk |
| 2 | Egg yolks; beaten | |
| 2 | tb | Butter |
| 1 | ts | Vanilla extract |
| 1 | c | Heavy cream; whipped |
| 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. Remove 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 temperature, stirring occasionally. Fold in the whipped cream. Layer a third of the pudding in a 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 least 1 hour before serving. Recipe by: Esther Matteson (ToH Collector's Edition) Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sean Coate <swcoate@peganet.com> on Aug 04, 1997
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