|
In a med saucepan, pour the sugar, cornstarch and salt. Gradually stir in milk. Continuously stir and cook over med heat, until the mixture starts to boil. Continue to stir, cooking for 2 additional minutes. Quickly remove from the stove. Using a wooden spoon, stir a small quantity of the hot mixture into the beaten egg yolks and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more min, stirring briskly.
|
|
After removing the mixture from the heat, quickly sitr in the vanilla and butter until mixed in smooth. Peel and thinly slice bananas into the baked and cooled pastry shell. Top with pudding mixture and cover with a piece of plastic wrap until cool. When completely chillled (at least 2 hours, preferably overnight) top with whipped creame serve.
|
