Ingredients
The following ingredients have 4 Servings
- 1/2 cup {1 stick} butter
- 1/3 cup flour
- 1 cup Dixie Crystals sugar
- 1/3 cup whole milk
- 1/2 can {6oz} evaporated milk
- 1/2 tsp salt
- 3 egg yolks
- 1 tsp vanilla
- 2 large bananas
- 2 cups mini Vanilla Wafers plus extra for garnish
- 1 tbsp lemon juice (optional)
- 1 cup whipped cream {see my recipe below}
- 1 cup heavy cream
- 1 tbsp Dixie Crystals brown sugar
- 1/2 tsp vanilla
Instruction
- Melt butter in a double boiler over medium heat.
- Add sugar, flour, salt, whole milk, and evaporated milk. Whisk to combine.
- Whisk continuously until the mixture thickens, about 10 minutes.
- Add a spoonful of the hot milk mixture to the bowl with the egg yolks and mix to temper the yolks.
- Stir the tempered yolks into the milk mixture and cook, stirring for another 5 minutes or so until thickened more. It is ready when it coat the back of a spoon and does not slide off.
- Remove from heat and mix in vanilla.
- Let cool to room temp, about 30 minutes.
- Slice bananas, reserving a 1/4 of a banana {in the peel} to slice and add as a garnish before serving.
- In 3-4 empty mason jars, layer vanilla wafers, banana slices, and pudding up to three times then top with whipped cream.
- Refrigerate for at least an hour before serving.
- Before serving, add a garnish of crushed Vanilla Wafers and a couple slices of banana on each jar.
