bananas may be needed depending on the size bowls used for assembling the
pudding. One large bowl may be used, too.
⅓ cup plus ¼
cup sugar, divided
2 large eggs
1 large egg
milk, 2% or whole, divided
3 large ripe
bananas, not overly browned
tablespoons orange liqueur, optional
3 large ripe
cookies, cut or smashed into small pieces
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.
pour the hot milk into the egg mixture, whisking constantly. Transfer to a
medium saucepan and cook over medium heat until thick and creamy.
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
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
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.