Southern Nanna Puddin

• 1 cup Granulated Sugar
• 1/4 cup + 1 tablespoon All-Purpose Flour
• 3 cups Whole Milk
• 3 Egg Yolks
• 1 teaspoon Vanilla Extract
• 1 tablespoon Banana Liqueur or Dark Rum
• 6 ounces Vanilla Wafers (half the box)
• 3 Ripe Bananas, Sliced in 1/2" pieces
• 3/4 Whipping Cream
• 1/8 cup Powdered Sugar
• Table Salt to Taste
• Palmful of Mint Leaves

1. Whisk milk and egg yolks in a bowl and pour into a heavy saucepan. Add sugar, banana liqueur, flour, and salt and whisk together until smooth. Cook over medium heat, stirring constantly, 20 minutes or until thickened. Add a splash of flour if it does not get as thick as you would like after 20 minutes. Remove from heat; stir in the vanilla.
2. In a small serving bowl arrange a third of the vanilla wafers on the bottom.Be careful not to overlap. Slice one banana over the wafer. Spoon a third of the custard over the banana slices.Repeat layering until custard is finished. *Arrange in smaller portions if using mason jars.
3. In an electric mixer, beat whipping cream at medium speed until foamy. Gradually add in powdered sugar to mixture, beating until soft peaks form. Spread over the top of the custard. Let sit in the fridge for an hour or so for the bread pudding to try develop its flavor. Garnish with mint leaves when ready to serve.

sugar, milk, egg yolks, vanilla, banana, vanilla wafers, bananas, whipping cream, powdered sugar, salt, leaves

Taken from food52.com/recipes/9594-southern-nanna-puddin (may not work)