Banana Pudding
- 2 (12-oz) cans evaporated milk
- 1 1⁄2 cups sugar
- 1 cup chopped bananas and 3 cups sliced bananas (about 6 bananas)
- 1⁄3 cup plus 2 Tbsp all-purpose flour
- 1 tsp vanilla extract
- 1⁄2 tsp table salt
- 6 egg yolks
- 1⁄4 cup unsalted butter, cut into 1⁄2-inch pieces
- 4 cups vanilla wafers, divided
- Canned whipped cream, for serving
In a blender, combine the evaporated milk, sugar, chopped bananas, flour, vanilla and salt, and blend until smooth. Pour the mixture into a large, deep saute pan over medium heat. Cook, stirring constantly with a heatproof spatula, for 10 to 12 minutes, or until the mixture comes to a low boil and is very thick. Remove the pan from the heat and whisk in the egg yolks, followed by the butter, whisking quickly and constantly, so the yolks don’t scramble. Fold in 3 cups of the wafers and the sliced bananas.
Transfer the pudding to a 9 x 13-inch casserole dish. Cover with plastic wrap, laying the plastic directly on the surface of the pudding to prevent a skin from forming. Chill the pudding for 3 to 4 hours or, ideally, overnight, until firm.
Chop the remaining 1 cup wafers. Sprinkle the pudding with the chopped wafers and serve with a squirt of whipped cream. Makes 8 servings.