| Level: | Easy |
| Total: | 2 hr 30 min |
| Prep: | 2 hr 20 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- 3 cups whole milk
- 4 large egg yolks
- 1/4 cup cornstarch
- 1/2 cup sugar
- Pinch of salt
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 3 large banana-nut muffins, cut into 3/4-inch-thick slices
- 2 bananas, cut into 1/4-inch-thick slices
Instructions
- Make the custard: Bring the milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth.
- Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2-quart souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2 to 4 hours before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 352 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 2 g |
| Sugar | 28 g |
| Protein | 8 g |
| Cholesterol | 156 mg |
| Sodium | 217 mg |
Reviews
Wonderful recipe!