Just before serving, generously top with piped-on whipped cream and, if preferred, garnish with chopped almonds.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 35 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 3 cups milk
- 4 large eggs
- 4 large egg yolks
- ⅔ cup white sugar
- ¼ teaspoon salt
- 3 tablespoons unsalted butter
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon almond extract
- 5 large ripe bananas
- 2 tablespoons orange juice
- 3 (3 ounce) packages ladyfingers
Instructions
- 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.
- You can substitute store-bought vanilla pudding but it won’t be as good. You can substitute vanilla wafers or sponge cake for the ladyfingers.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 284 mg |
| Dietary Fiber | 3 g |
| Protein | 12 g |
| Saturated Fat | 7 g |
| Sodium | 197 mg |
| Sugars | 32 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This was good, but I think I prefer the Nilla wafers instead.