Banana Pudding with Ladyfingers

Layers of ladyfingers, a creamy homemade custard, and orange juice-soaked bananas make this banana pudding dessert a special dessert.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 405 Calories

Ingredients

• 2 tablespoons orange juice
• 4 large eggs
• 3 cups milk
• 3 tablespoons unsalted butter
• 3 (3 ounce) packages ladyfingers
• 4 large egg yolks
• 5 large ripe bananas
• 0.25 teaspoon salt
• 0.66666668653488 cup white sugar
• 0.25 teaspoon almond extract
• 1.25 teaspoons vanilla extract

Recipe Instructions

Step 1

Combine milk, eggs, and egg yolks in a medium saucepan over low heat. Beat well and heat until hot to the touch but not boiling, 3 to 4 minutes. Remove from the heat.

Step 2

Combine sugar and salt in the top of a double boiler over simmering water. Slowly add milk mixture, stirring frequently. Cook and stir, scraping down the sides with a rubber spatula to avoid scorching, until smooth and as thick as heavy cream, 8 to 10 minutes. Add butter, vanilla, and almond extract; stir until butter melts.

Step 3

Strain custard mixture through a sieve into a large bowl. Lay a piece of plastic wrap directly on the surface and place in the refrigerator until completely cooled, at least 2 hours.

Step 4

Slice bananas into 3/4-inch thick pieces. Place in a bowl and sprinkle with orange juice.

Step 5

Arrange 1/2 of the ladyfingers in the bottom of a trifle bowl. Arrange 1/2 of the banana slices over the ladyfingers and pour 1/2 of the cooled custard over top. Repeat layers once more. Cover and refrigerate for 1 hour before serving.