Directions: |
Directions:This recipe needs refrigeration 9 hours to 2 days.
1) Roast 3 bananas on baking sheet @ 325º f. for 20 min. then set aside to cool for 5 min.
Start pudding base:
2) Whisk 8 egg yolks with 1/2 cup sugar + 6 TBS corn starch until smooth and set aside. 3) Bring to a hot simmer in sauce pan 6 cups of half & half + 1 cup sugar + 1/2 tsp salt. 4) Temper egg yolk mixture with 1/2 cup of hot milk. Add slowly whisking constantly. This is easy to do. Then whisking constantly add the tempered egg yolk mixture. Continue to whisk & heat about 2 minutes until bubbles appear at the side of saucepan indicating the pudding has set up. 5) Remove from heat and add 3 TBS butter + 1 TBS vanilla whisk until blended. 6) Pour mixture into food processor + add three roasted bananas + 2 TBS lemon juice and process until smooth. 7) Pour into glass bowl for chilling. Place plastic wrap on top of pudding mixture to avoid "pudding skin" & cool in fridge for 45 min until it sets up. 8) After set up, slice 4 slightly unripe banana into 1/4 inch slices and add 1 TBS lemon juice then those banana slices gently. 9) To make three layers; Pour 2 cups of pudding into Trifle Bowl + cover pudding with vanilla wafers, side by side, flat side up. Next place one banana slice on top of each wafer. Then sandwich banana slice with another wafer flat side towards banana. Second layer begins by adding 2 more cups of pudding + layer wafers, banana slice and wafer as described above. Complete third layer, cover with plastic wrap and refrigerate 8 hours to 2 day.
Finish, remove plastic wrap; make whipping cream from heavy cream (I will add recipe later) and spread over top, decorate with more vanilla wafers.
Yum if you like bananas! |
This recipe for Cook's Country Banana Pudding - Trifle is from