Brown Butter Banana Pudding Trifle

Ingredients

• 4 tbsp unsalted butter
• 3 cups whole milk
• 3/4 cup granulated sugar
• 1/3 cup cornstarch
• 4 large egg yolks
• 2 tsp pure vanilla extract
• 1/4 tsp salt
• 2 cups heavy whipping cream
• 3 tbsp powdered sugar
• 4 large ripe bananas, sliced
• 1 box (11 oz) vanilla wafers
• 1 tbsp lemon juice
• 1 tsp vanilla extract (for whipped cream)

Instructions

1. 1

   Brown the butter: melt butter in a saucepan over medium heat, swirling until it turns golden and smells nutty. Watch carefully — it can burn quickly. Remove from heat.

2. 2

   Whisk sugar, cornstarch, and salt in a saucepan. Whisk in milk gradually. Cook over medium heat, stirring constantly, until it begins to thicken.

3. 3

   In a bowl, whisk egg yolks. Slowly ladle in 1 cup of the hot milk mixture while whisking (tempering). Pour egg mixture back into the pot.

4. 4

   Cook over medium heat, stirring constantly, for 3–4 minutes until very thick. Remove from heat; stir in browned butter and vanilla.

5. 5

   Press plastic wrap directly onto the surface of the pudding and refrigerate until cold (at least 2 hours).

6. 6

   Toss banana slices with lemon juice to prevent browning.

7. 7

   Whip heavy cream with powdered sugar and vanilla extract to soft peaks.

8. 8

   In a trifle dish, layer vanilla wafers, banana slices, and pudding. Repeat layers. Top with whipped cream. Garnish with crushed wafers. Refrigerate at least 4 hours before serving.