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.