Butterscotch Banana Trifle

By draingal

Ingredients

• 1 1/2 c. whole milk
• 1/3 c. all-purpose flour, spooned and leveled
• 6 large egg yolks
• 5 tbsp. unsalted butter
• 3/4 c. packed dark brown sugar
• 1 tsp. Kosher salt
• 1 1/2 c. half-and-half
• 2 tsp. pure vanilla extract
• 6 medium ripe bananas (about 2 lbs.)
• 1 tbsp. fresh lemon juice
• 1 (1-lb.) loaf pound cake, cut into 3/4" cubes
• 2 c. Sweetened whipped cream
• Banana chips and broken toffee candy, for garnish

Details

Servings 8
Preparation time 45mins
Cooking time 285mins
Adapted from countryliving.com

Preparation

Step 1

Fill a large bowl with ice,
top with a medium bowl and
a fine-mesh sieve. Whisk
together milk, flour, and egg
yolks in a separate bowl
until smooth.
Melt butter in a medium
saucepan over medium heat.
Stir in sugar and salt and cook,
whisking constantly, until
sugar is foamy and melted, 2 to 4 minutes. Remove from
heat and let cool 2 minutes.
Whisk in half-and-half and
milk mixture. Return pot to
medium-low heat and cook,
whisking constantly, until
pudding thickens, 6 to 8
minutes. Remove from heat;
stir in vanilla. Strain into
prepared bowl.
Let pudding stand, stirring
occasionally, until chilled, 20
to 30 minutes. Peel bananas,
and cut into 1/4"-thick
slices; toss with lemon juice.
Place one-third of cake and
bananas in a trifle bowl; top
with 2/3 cup pudding. Repeat
two more times. Top with
sweetened whipped cream.
Cover and chill, at least 4
hours and up to 24 hours.
Serve garnished with toffee
candy and banana chips.