Banana Pudding

By bweber

Ingredients

• 1/2 cup plus 1 tbsp sugar
• 3 tablespoons cornstarch
• 3 cups 2% or whole milk
• 6 egg yolks, beaten
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter
• 8 9 oz glass canning jars with lids
• 48 vanilla wafer cookies
• 4 bananas, sliced
• 1 cup heavy cream, chilled

Preparation

Step 1

Blend 1/2 cup of the sugar and the cornstarch in a medium pot. Stir in milk. Bring to a simmer, stirring often. Whisk 1 cup of the mixture into beaten egg yolks. Stir egg mixture back into pot. Cook 4 to 5 minutes, until it reaches 160 degrees , thickens and begins to bubble. Remove from heat; stir in vanilla and butter. Cool completely.

2. In the bottom of each jar, place 3 vanilla wafers. Cover with a layer of bananas. Spoon a scant 1/4 cup of the pudding on top of each. Repeat layering. Secure lids; refrigerate at least 3 hours or overnight.

3. Just before serving, combine heavy cream and remaining 1 tbsp sugar in a bowl. Using a hand mixer, whisk until stiff peaks form. Spoon over each dessert.