Rich and Creamy Banana Pudding

By fuzzygroup

Ingredients

• Pudding
• 7 slightly underripe large bananas
• 1 1/2 cups sugar
• 8 large egg yolks
• 6 tbsp cornstarch
• 6 cups half and half
• 1/2 tsp salt
• 3 tbsp unsalted butter
• 1 tbsp vanilla
• 3 tbsp lemon juice
• 1 12 oz box vanilla wafers
• Whipped Topping
• 1 cup heavy cream, chilled
• 1 tbsp sugar
• 1/2 tsp vanilla extract

Preparation

Step 1

1. Roast bananas. Adjust oven rack to upper middle position and heat oven to 325 degrees. Place 3 unpeeled bananas on baking sheet and bake until skins are completely black, about 20 minutes. Let cool 5 minutes.

2. Make pudding. Whisk 1/2 cup sugar, egg yolks and cornstarch in medium bowl until smooth. Bring half and half, remaining sugar and salt to simmer over medium heat in large saucepan. Whisk 1/2 cup simmering half and half mixture into egg yolk mixture. Slowly whisk tempered yolk mixture into saucepan. Cook whisking constantly until mixture is thick and large bubbles appear at surface, about 2 minutes. Remove from heat and stir in butter and vanilla.

3. Process Pudding. Transfer pudding to food processor. Add warm roasted bananas and 2 tbsp lemon juice and process until smooth. Scrape into large bowl and place plastic wrap directly onto surface of pudding. Refrigerate until slightly cool, about 45 minutes.

4. Assemble and Chill. Cut remaining bananas into 1/4" slices and toss in bowl with remaining lemon juice. Spoon 1/4 of pudding into 3 quart rifle dish and top with layer of cookies, layer of sliced bananas, and another layer of cookies. Repeat twice ending with pudding. Place plastic wrap directly on surface of pudding and refrigerate until wafers have softened at least 8 hours or up to 2 days.

5. Top and Serve. With electric mixer on medium speed, beat cream, sugar and vanilla until stiff peaks form, about 2 minutes. Top banana pudding with whipped cream. Serve.