Banana Muffin Pudding
- 3 cups whole milk
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/2 cup sugar
- Pinch of salt
- 2 Tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 3 large banana-nut muffins, cut into 3/4 inch thick slices
- 2 bananas, cut into 1/4 inch thick slices
Make the custard: Bring the milk to a simmer in a medium sacepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth.
Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2 quart souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2 to 4 hours before serving.