- 1 cup sugar
- 5 tablespoons cornstarch
- 4 cups milk
- 4 beaten egg yolks (reserve whites for another use)
- 4 tablespoons butter or margarine (stick)
- 1 tablespoons vanilla extract
- 1 (10-11 ounces) bag or box of vanilla wafers
- 2 medium bananas
In a Dutch oven, stir together sugar and cornstarch with a wire whisk. Add milk and egg yolks and mix thoroughly. Over medium-low heat, stir mixture frequently, paying attention to bottom and "corners" of the pan. Do not be tempted to use higher heat: your milk will scorch easily! After mixture comes to a bubble, cook for an additional 2-3 minutes. Remove from heat. Add butter and stir until melted. Add vanilla and stir until combined.
In a 9x9 inch pan, put down a single layer of vanilla wafers. Spoon (I use a soup ladle) just under half of the pudding mixture over the wafers. Thinly slice 1 banana and put on top of the pudding. Add another layer of wafers. Thinly slice another banana and place on top of wafers. Add rest of pudding. Place wafers around edge of dish and on top of pudding. Refrigerate until time to serve.
The pudding recipe is adapted from Better Homes & Gardens New Cookbook.
