| 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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