Banana Pudding (Memaw's)

Creamy and rich, this homemade banana pudding recipe is so easy. Layer it in a trifle bowl for a pretty presentation.

3 cups whole milk
2 cups half and half cream
6 large egg yolks
1½ cups sugar
½ cup cornstarch
1 tsp. kosher salt
3 Tbsp. butter, softened
2 tsp. pure vanilla extract
1 (12 oz) pkg vanilla wafers
4 medium bananas, sliced
1 (12 oz) carton frozen whipped topping, thawed
caramel sundae syrup (optional)

In a large heavy saucepan, bring milk and cream to a simmer. In a bowl, whisk together egg yolks, sugar, cornstarch and salt. Whisk a small amount of hot milk mixture into egg yolk mixture; return all to pan, whisking constantly.

Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in butter and vanilla. Cool 15 minutes, stirring occasionally.

Line bottom of a 3 qt trifle or other glass bowl with half of the vanilla wafers; cover with half the banana slices followed by half the pudding. Repeat layers. Press plastic wrap onto surface of pudding; refrigerate until cold. Just before serving, remove plastic and top with whipped topping. If desired, serve with caramel syrup.

Makes 12 servings.

Nutrition:
1 serving: 509 calories, 22g fat (12g saturated fat), 131mg cholesterol, 380mg sodium, 70g carbohydrate (51g sugars, 2g fiber), 6g protein.