Recipe and photography by Karen Gerard

Banana Pudding

Serves 8-10

• 3 tablespoons all-purpose flour
• 1 ¼ cups granulated sugar, divided
• 1/8 teaspoon salt
• 6 tablespoons water
• 3 egg yolks
• 4 cups heavy cream, divided
• 1 stick unsalted butter
• 1 teaspoon vanilla
• 4 large bananas
• 4 cups vanilla wafers

1. In a double boiler, mix together the flour, 1 cup of sugar, and salt. Add water and stir until mixture forms a paste. In a separate bowl, lightly beat eggs and three cups of heavy cream. Stir into paste. Allow mixture to simmer for 15-20 minutes, stirring constantly, until thickened. Remove from heat. Add butter and vanilla, stirring until butter has melted. Let cool.
2. Arrange vanilla wafers in a single layer on the bottom of a 9 x 13 x 2 inch casserole dish. Slice bananas and layer over vanilla wafers. Pour vanilla pudding mixture over bananas and vanilla wafers.
3. Cover with plastic wrap and refrigerate for 6-8 hours.
4. Before serving, beat remaining heavy cream on high with an electric mixer. Slowly add sugar. Continue to beat until still peaks form.
5. Spread whipped cream over pudding.

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