Beazell's Cook Book

Mert's Banana Pudding by Sandy Wolsefer

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1 cup of sugar
4 Tablespoons Cornstarch
pinch of salt
2 large eggs
2 cups Whole milk
1 teaspoon pure vanilla extract
about 6 very ripe bananas
Nilla Wafers
 
In a medium saucepan, mix together the sugar, corn starch and salt together well.
Add eggs and beat in, gradually mix in milk.
Put over medium high heat and stir constantly until mixture thickens. Be careful not to scorch it. 
(I don't like to do this, but it CAN be done in the microwave. Heat and mix in two minute intervals). Once your pudding has thickened, remove from heat and let cool slightly.
 
Take a glass bowl and line the bottom with nilla wafers, sliced bananas, then pudding, then nilla wafers around the edge of the bowl (this is for the nice look). Make as many layers as will fit into your bowl. End with pudding on the top and then crush a handful of vanilla wafers and sprinkle across the top. Can serve with a dollop of Chantilly cream. If you prefer, you can substitute banana extract for the vanilla. 
 
Chantilly Ice Cream
 
2/3 cup heavy cream
1 tsp vanilla
1 tsp brandy or grand marnier
1/4 cup sugar
2 Tbsp sour cream
 
Mix and then whip until soft peaks form. 

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