BANANA PUDDING WITH LADYFINGERS

Banana Pudding with Ladyfingers image

Just before serving, top generously with piped-on whipped cream and top with sliced almonds, if desired.

Provided by TerryWilson

Time 3h35m

Yield 8

Number Of Ingredients 11

Ingredients

3 cups milk
4 large eggs
4 large egg yolks
⅔ cup white sugar
¼ teaspoon salt
3 tablespoons unsalted butter
1 ¼ teaspoons vanilla extract
¼ teaspoon almond extract
5 large ripe bananas
2 tablespoons orange juice
3 (3 ounce) packages ladyfingers

Steps:

Combine milk, eggs, and egg yolks in a medium saucepan over low heat. Beat well and heat until hot to the touch but not boiling, 3 to 4 minutes. Remove from the heat.
Combine sugar and salt in the top of a double boiler over simmering water. Slowly add milk mixture, stirring frequently. Cook and stir, scraping down the sides with a rubber spatula to avoid scorching, until smooth and as thick as heavy cream, 8 to 10 minutes. Add butter, vanilla, and almond extract; stir until butter melts.
Strain custard mixture through a sieve into a large bowl. Lay a piece of plastic wrap directly on the surface and place in the refrigerator until completely cooled, at least 2 hours.
Slice bananas into 3/4-inch thick pieces. Place in a bowl and sprinkle with orange juice.
Arrange 1/2 of the ladyfingers in the bottom of a trifle bowl. Arrange 1/2 of the banana slices over the ladyfingers and pour 1/2 of the cooled custard over top. Repeat layers once more. Cover and refrigerate for 1 hour before serving.

Nutrition Facts : Calories 405.2 calories, Carbohydrate 60.1 g, Cholesterol 283.8 mg, Fat 14 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 6.6 g, Sodium 197 mg, Sugar 32 g