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“this recipe comes from the june 2013 food network magazine!”
READY IN:
22mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. make the custard: bring the milk to a simmer in a medium saucepan over medium heat.
  2. wick the egg yolks, cornstarch, sugar & salt in a large bowl.
  3. graduallyy pour the hot milk into the egg mixture, wisking constantently.
  4. pour the mixture back into the saucepan and cook constantly, until thick & bubbling, about 3 minuites.
  5. strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula.
  6. stir into the mixture the butter & vanilla until smooth.
  7. set aside 1-2 muffin slices for crumbling on top of the pudding.
  8. in 6 wide jars or a 2-quart souffle dish, layer the muffen slices,bananas & custard; crumble the reserved muffin slices on top.
  9. cover & refridgerate 2-4 hours before serving.

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