Silky Smooth Banana Pudding

1. 1

   Combine milk, cream and vanilla.

2. 2

   Bring to a boil, remove from heat and pour over dried and cut fresh bananas.

3. 3

   Allow the mixture to steep for a minimum of 1 hour or overnight.

4. 4

   Strain off bananas, reserving milk mixture.

5. 5

   In a heavy-bottomed sauce pot, place banana milk, sugar and salt.

6. 6

   Bring to a simmer and temper in egg yolks.

7. 7

   Cook until pudding thickens, being careful not to overcook or scramble.

8. 8

   Cool immediately and store in refrigerator for up to four days.

* Per serving · 4 servings · Values may vary.

No additional tips available.