COOKED CUSTARD BANANA PUDDING - PAULA DEEN MAGAZINE

Cooked Custard Banana Pudding - Paula Deen Magazine image

Provided by @MakeItYours

Number Of Ingredients 10

1⅓ cups sugar
½ cup all-purpose flour
¼ teaspoon salt
3 cups whole milk
5 egg yolks
1 teaspoon vanilla extract
2 tablespoons butter
1 (11-ounce) box vanilla wafers
6 medium bananas, sliced
1 (16-ounce) container frozen whipped topping, thawed

Steps:

In a medium saucepan, whisk together sugar, flour, and salt. In a medium bowl, whisk together milk and egg yolks until smooth. Add egg mixture to sugar mixture, whisking until combined. Cook over medium heat, whisking constantly, for 8 to 10 minutes or until mixture is very thick.
Remove from heat. Whisk in vanilla and butter until melted and smooth. Spoon mixture into a bowl; cover with plastic wrap, pressing directly on surface of pudding. Chill for at least 4 hours.
In a trifle dish or serving bowl, layer vanilla wafers, pudding mixture, bananas, and whipped topping as desired. Store, covered, in refrigerator for up to 2 days.