Banana Pudding
Last week was Jace’s grandparent’s 60th wedding anniversary. 60 years, I can barely imagine past next week much less where we will be in 60 years. I can tell you that I will still probably be annoyingly OCD about organizing things and every piece of artwork in our house will be hung incredibly straight, thanks to my husband who is outrageously picky about things being straight and center on the wall (more on that later).
We decided to make them a nice meal and take it to them in Andrews. We made grilled chicken, mashed potatoes, corn on the cobb and the most amazing banana pudding ever. I’m not sure why I wanted to make banana pudding in the first place seeing as I have never liked it, but for some reason it sounded really good. So, I found a recipe online and got to work. The problem was the recipe was very vague, and I don’t work well when you use words like dash and stir until something happens. So, thankfully despite the weird recipe it worked beautifully and it was amazing. I don’t normally lick the spoon after I make something but this custard was so good I cleaned that pot up. Healthy it is not, amazingly tasty it is.
Banana Pudding
1 box Nilla Wafers, 12 Ounce Box
4 whole bananas
4 egg yolks
2 cups milk
4 tablespoons flour
1½ cup sugar
1/4 tsp salt
1 stick butter, cubed
2 teaspoons vanilla extract
In a bowl or casserole dish, cover the bottom with the Nilla wafers and banana’s and set aside.
Combine the flour, sugar and salt in a bowl.
In a large pot combine the egg yolks and milk (don’t turn on the heat yet). Slowly add the dry ingredients and the butter and combine with a whisk. Turn on the heat to medium and whisk until the custard gets thick. Mine took about 6 minutes. Mix in the vanilla.
Let the custard cool completely then pour the custard over the banana and cookie mixture.
If you’re not serving immediately store in the refrigerator.