Hayley's Nanner Puddin'

Watch your guest’s eyes light up when they take the first bite. Note their lingering loving looks in your direction. When you served them nanner puddin’ they thought you made it from a pudding mix, but now their taste buds are telling them that this might be love. Tell Rick to ready the chair and whip when they figure out you used whipped cream instead of meringue.

ingredients

3/4 cup sugar
1/2 cup all purpose flour
3 cups whole milk
4 eggs (room temperature)
1 tablespoon butter
1 1/2 teaspoon vanilla
1 box vanilla wafers (the organic brand at Whole Foods tastes better)
3-4 ripe bananas
1 pint whipping cream
extra sugar and vanilla for the cream

directions

1
Slice bananas 1/2 inch thick. Line your favorite deep dish pie pan with vanilla wafers -- as many as possible -- being sure to go up the sides of the dish. Then, cover wafers completely with banana slices. Set aside.
2
In medium saucepan, combine sugar and flour. Slowly whisk in milk. Cook and stir over medium-high heat until mixture is thick and bubbly. Be careful this can burn easily! Reduce heat and cook for two more minutes. Remove from heat.
3
Separate egg yolks and whites. Discard whites (or make an omelet). Beat egg yolks lightly with a fork. Gradually stir in 1 cup of the hot filling into the yolks. Return all to saucepan and bring to a gentle boil. Cook for two minutes more. Remove from heat and stir in butter and vanilla.
4
Pour hot filling over bananas and wafers and let come to room temperature. You can make this a day in advance and refrigerate overnight. You’ll find that your puddin’ has a SUPER banana flavor and the wafers are deliciously mushy.
5
When ready to serve the pudding, pour a few big spoonfuls of sugar into a cold mixing bowl along with a healthy splash of vanilla. Beat with cold beaters until thick. Generously dollop on top of portions before handing them over to your ardent admirers.