TUESDAY'S TREAT

In keeping with the "picnic theme" from Monday's post I thought this Banana Muffin Pudding sounded perfect to pack in individual containers and tuck in the cooler. I found it in the June issue of FOOD NETWORK MAGAZINE.

BANANA MUFFIN PUDDING
3 c. whole milk
4 large egg yolks
1/4 c. cornstarch
1/2 c. sugar
pinch of salt
2 tbsp. unsalted butter
2 tsp. vanilla extract
3 large banana-nut muffins, cut into 3/4 inch thick slices
2 bananas, cut into 1/4 inch thick slices
Make the custard: Bring milk to a simmer in a medium saucepan over medium heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes. Strain through a fine-mesh sieve into a bowl, pressing the custard through with a rubber spatula. Stir in the butter and vanilla until smooth.
Set aside 1 or 2 muffin slices for crumbling on top. In 6 wide jars or a 2 qt. souffle dish, layer the muffin slices, banana slices and custard; crumble the reserved muffin slices on top. Cover and refrigerate 2-4 hours before serving.

*I'll bet if you wanted to make this simple you could use instant vanilla pudding(even sugar free). It would not, of course, be as decadent but would surely do well for a quick picnic. The small plastic Ziploc containers that are sold on the plastic wrap aisle in the grocery would also make nice individual containers