- 1 cup + 3 tablespoons granulated sugar
- 1/4 cup cornstarch
- 6 cups whole milk
- 3/4 cup egg yolks (about 8 yolks) 1/3 teaspoon salt
- 3/4 ounce banana extract
- 2 tablespoons butter, chilled and cut into cubes
To make the custard, whisk the sugar, cornstarch, milk and egg yolks in a pot set over medium heat and cook, stirring constantly, until it just begins to bubble, 10 to 15 minutes. Turn heat down slightly, and allow mixture to simmer, still stirring constantly, for 1 minute, then remove mixture from heat. Whisk in the extract, salt and butter.
Transfer the mixture to a hotel pan, cover tightly with foil and cook in 350˚ oven 20 minutes or until thick and beginning to set. Remove from the oven and puree the pudding with a stick or immersion blender or in a blender or food processor until completely smooth and no lumps remain. Transfer to another container and allow to cool in the freezer for at least 1 hour, stirring once.
To assemble, place 3-4 slices of fresh banana in the bottom of an 8oz mason jar. USE A PIPING BAG to cover the bananas and fill the mason jars about ¾ of the way full with pudding. Cover with plastic and allow to cool completely.