Banana Pudding

Prep time: 40 mins

Cook time: 5 mins

Total time: 45 mins

Serves: 6 - 8

Additional ripe bananas may be needed depending on the size bowls used for assembling the pudding. One large bowl may be used, too.

Ingredients

⅓ cup plus ¼ cup sugar, divided

¼ cup cornstarch

¼ teaspoon salt

2 large eggs

1 large egg yolk

3½ cups milk, 2% or whole, divided

2 teaspoons vanilla extract

1 tablespoon unsalted butter

3 large ripe bananas, not overly browned

3 tablespoons orange liqueur, optional

3 large ripe firm bananas

Shortbread cookies, cut or smashed into small pieces

Recipe

Whisk together ⅓ cup sugar, cornstarch, salt, eggs and egg yolk in a large bowl. Whisk in ½ cup milk.
Set aside.Pour 3 cups milk into a microwave safe measuring bowl. Stir in ¼ cup sugar. Microwave until very hot.
Gradually, pour the hot milk into the egg mixture, whisking constantly. Transfer to a medium saucepan and cook over medium heat until thick and creamy.
Pour the pudding through a fine mesh strainer into a clean large bowl. Whisk in the butter and vanilla. Immediately place a piece of wax paper, parchment paper or plastic wrap directly on top of the pudding and refrigerate until cold.
Once the pudding is cold, smash 3 ripe but not overly brown bananas in a small bowl. Mix in the orange liqueur. Stir the bananas into the pudding. Set aside.
Slice three large ripe firm bananas into ¼" slices. Place a layer of overlapping banana slices on the bottom of individual glass bowls. Scoop a layer of pudding over the bananas. Repeat the layers, ending with pudding on top. Sprinkle shortbread crumbs over the top.
Refrigerate until ready to serve.