Makes: 8 servings
Time: 4 Hours 45 Minutes
Layer up a super simple, no-bake treat.
1 1/2 c. whole milk
1/3 c. all-purpose flour, spooned and levelled
6 large egg yolks
5 tbsp. unsalted butter
3/4 c. packed dark brown sugar
1 tsp. Kosher salt
1 1/2 c. half-and-half
2 tsp. pure vanilla extract
6 medium ripe bananas (about 2 lbs.)
1 tbsp. fresh lemon juice
1 (1-lb.) loaf pound cake, cut into
2 c. Sweetened whipped cream
Banana chips and broken toffee candy, for garnish
Fill a large bowl with ice, top with a medium bowl and a fine-mesh sieve. Whisk together milk, flour, and egg yolks in a separate bowl until smooth.
Melt butter in a medium saucepan over medium heat. Stir in sugar and salt and cook, whisking constantly, until sugar is foamy and melted, 2 to 4 minutes. Remove from heat and let cool 2 minutes. Whisk in half-and-half and milk mixture. Return pot to medium-low heat and cook, whisking constantly, until pudding thickens, 6 to 8 minutes. Remove from heat; stir in vanilla. Strain into prepared bowl.
Let pudding stand, stirring occasionally, until chilled, 20 to 30 minutes. Peel bananas, and cut into 1/4″-thick slices; toss with lemon juice.
Place one-third of cake and bananas in a trifle bowl; top with 2/3 cup pudding. Repeat two more times. Top with sweetened whipped cream. Cover and chill, at least 4 hours and up to 24 hours.
Serve garnished with toffee candy and banana chips.
Source: Country Living
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