Silky Smooth Banana Pudding

• 16 ounces whole milk
• 16 ounces heavy cream
• 6 bananas, peeled and cut into 1-inch pieces
• 1 vanilla bean (or 1 teaspoon vanilla paste)
• 3 1/2 ounces dried banana
• 10 egg yolks
• 3 1/2 ounces granulated sugar
• pinch of salt

1. Combine milk, cream and vanilla.
2. Bring to a boil, remove from heat and pour over dried and cut fresh bananas.
3. Allow the mixture to steep for a minimum of 1 hour or overnight.
4. Strain off bananas, reserving milk mixture.
5. In a heavy-bottomed sauce pot, place banana milk, sugar and salt.
6. Bring to a simmer and temper in egg yolks.
7. Cook until pudding thickens, being careful not to overcook or scramble.
8. Cool immediately and store in refrigerator for up to four days.

milk, heavy cream, bananas, vanilla bean, banana, egg yolks, sugar, salt

Taken from www.foodrepublic.com/recipes/silky-smooth-banana-pudding-recipe/ (may not work)