Roasted Banana Pudding
from ButterYum
adapted from The Complete Cook's Country TV Show Cookbook
serves 12
3 slightly underripe medium bananas (about 1 pound)
1 1/2 cups granulated sugar, divided
8 large egg yolks
6 tablespoons cornstarch
6 cups half-and-half
1/2 teaspoon salt
1 tablespoon pure vanilla extract
2 tablespoons fresh lemon juice
Garnish:
vanilla wafers
whipped cream
sliced bananas
Preheat oven to 325F. Roast bananas on a lined sheet pan for about 20 minutes (the skins will turn completely black).
In a medium bowl, combine 1/2 cup sugar with the egg yolks and cornstarch until smooth; set aside.
In a saucepan over medium-high heat, bring the half-and-half, remaining sugar, and salt to a simmer. Whisk about 1/2 cup of the hot half-and-half mixture into the egg yolk mixture; whisk well to combine. Pour the egg yolk mixture into the saucepan to combine with the remaining half-and-half mixture. Cook, whisking constantly, until mixture thickens and starts to bubble. Remove from heat and stir in vanilla and lemon juice. Pour thickened pudding base into a large food processor and add the peeled roasted bananas; process until smooth. Pour mixture into individual serving dishes and cover with plastic wrap being sure wrap touches pudding surface. Chill completely. Garnish just before serving.