Banana Cream Pudding
- 1 stick unsalted butter
- 1 cup plus 8 tablespoons C&H® Granulated Sugar, divided
- 3 bananas, peeled and cut into ¼-inch cubes
- ¼ cup rum
- 2 cups half and half
- 6 egg yolks
- ¼ cup flour
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
- 1 cup (about 15 to 20) vanilla wafers, finely crumbled
- whipped cream
In a saucepan, add softened butter and cook over medium heat until it starts to sizzle. Add 1 cup sugar and stir well. Increase heat to medium-high and cook until the sugar-butter mixture begins to brown, about 3 to 5 minutes.
Add bananas and cook 3 minutes, stirring until the ingredients are completely combined and some of the water in the bananas has cooked out.
Lower heat and add rum. Cook 2 to 3 minutes until the alcohol evaporates. Turn off the heat and set aside.
Heat half and half in a large saucepan over medium heat.
In a mixing bowl, combine remaining pudding ingredients: egg yolks, flour, cornstarch, remaining sugar and vanilla. Blend together with a wire whisk.
Add half of the hot half and half in a slow stream to the egg yolk mixture, stirring continuously. Add the other half and continue stirring.
Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture reaches a thick, creamy consistency, about 6 to 8 minutes.
Push through a fine mesh strainer into a measuring cup or directly into individual pudding cups.
Assembling the Dessert:
Start with one layer of pudding, then cover with crumbled vanilla wafers. Add banana mixture and cover with more crumbled wafers. Add another layer of pudding and top it all with a fine cover of crumbled wafers. Chill in the refrigerator. Top with whipped cream when ready to serve.