Banana Pudding With Ladyfingers Recipes
BANANA PUDDING WITH LADYFINGERS
Just before serving, top generously with piped-on whipped cream and top with sliced almonds, if desired.
Provided by TerryWilson
Time 3h35m
Yield 8
Number Of Ingredients 11
Steps:
- Combine milk, eggs, and egg yolks in a medium saucepan over low heat. Beat well and heat until hot to the touch but not boiling, 3 to 4 minutes. Remove from the heat.
- Combine sugar and salt in the top of a double boiler over simmering water. Slowly add milk mixture, stirring frequently. Cook and stir, scraping down the sides with a rubber spatula to avoid scorching, until smooth and as thick as heavy cream, 8 to 10 minutes. Add butter, vanilla, and almond extract; stir until butter melts.
- Strain custard mixture through a sieve into a large bowl. Lay a piece of plastic wrap directly on the surface and place in the refrigerator until completely cooled, at least 2 hours.
- Slice bananas into 3/4-inch thick pieces. Place in a bowl and sprinkle with orange juice.
- Arrange 1/2 of the ladyfingers in the bottom of a trifle bowl. Arrange 1/2 of the banana slices over the ladyfingers and pour 1/2 of the cooled custard over top. Repeat layers once more. Cover and refrigerate for 1 hour before serving.
Nutrition Facts : Calories 405.2 calories, Carbohydrate 60.1 g, Cholesterol 283.8 mg, Fat 14 g, Fiber 2.5 g, Protein 11.8 g, SaturatedFat 6.6 g, Sodium 197 mg, Sugar 32 g
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