Satiating Treats

Ingredients:

• 7 slightly underripe large bananas
• 1 1/2 C sugar
• 8 large egg yolks
• 6 tablespoons of cornstarch
• 6 C half-and-half
• 1/2 teaspoon salt
• 3 tablespoons unsalted butter
• 1 tablespoon vanilla extract
• 3 tablespoons lemon juice
• 1 box vanilla wafers
• 1 C heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract

Roast Bananas: Use upper-middle rack position and heat oven to 325 degrees.  Place 3 unpeeled bananas on baking sheet and bake for 20 minutes.  Cool for 5 minutes.

Make Pudding: Bring half-and-half, 1 C sugar, and salt to simmer over medium heat in a large saucepan.  Meanwhile, whisk 1/2 C sugar, egg yolks, and cornstarch in a medium bowl until smooth.  Whisk 1/2 C of simmering mixture into yolk mixture.  Slowly whisk the tempered yolk mixture into sauce pan.  Cook, whisking constantly, until mixture is thick and large bubbles appear at surface (about 2 minutes).   Remove from heat and stir in butter and vanilla.

Process pudding: Transfer half the pudding into a food processor and add warm peeled roasted bananas and 2 tablespoons of lemon juice and process until smooth.  Stir back in with remaining pudding mixture.  Scrape into a large bowl, place plastic along top and cool for 45 minutes.

Assemble and chill: Cut remaining bananas into 1/4 inch slices and toss in bowl with remaining lemon juice.  Layer pudding, cookies, bananas and repeat ending with pudding.  Place plastic wrap directly on pudding and chill at least 8 hours.

Make whip and serve: Mix on medium cream, sugar, and vanilla until stiff peaks form (2 minutes).  Can refrigerate for 4 hours.

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