Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | All-purpose flour |
| ⅔ cup | Packed brown sugar |
| 2 cups | Milk |
| 2 eaches | Egg yolks -- beaten |
| 2 tablespoons | Butter or margarine |
| 1 teaspoon | Vanilla extract |
| 1 cup | Heavy cream -- whipped |
| 6 eaches | Bananas -- firm sliced |
| \N \N | Chopped walnuts, optional |
In a medium saucepan, combine the flour and brown sugar; stir in milk. Cook and stir over medium heat until thickened and bubbly; cook and stir 1 minute more. Remove from the heat. Gradually stir about 1 cup hot mixture into egg yolks. Return all to the saucepan. Bring to a gentle boil: cook and stir for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring occasionaily. Fold in the whipped cream. Layer a third of the pudding in a 2-qt. glass bowl; top with half of the bananas. Repeat layers.
Top with remaining pudding. Sprinkle with nuts if desired. Cover and chill at least 1 hour before serving. Yield: 8 servings Recipe By : Taste of Home