3 cups milk (2% preferred)
3 large eggs
3/4 cup sugar
1/3 cup all-purpose flour
2 Tbs. unsalted butter, diced
2 tsp. banana extract
5 medium-size ripe bananas
1 (11 oz.) package Mini Nabisco
Nilla Wafers
2 cups sweetened whipped cream
Whisk the milk, eggs, sugar, and flour together in a skillet and cook over medium-low heat, whisking constantly, for 15 to 20 minutes, or until thickened. Add the butter and banana extract, stir until the butter has melted, and remove from the heat.
Fill a deep-bottomed baking sheet with equal parts ice and water. Place the saucepan in it and let it stand, stirring occasionally for 10 to 15 minutes, or until the mixture has thickened and thoroughly chilled.
Cut the bananas into 1/4-inch-thick slices. Line the bottom of a medium mixing bowl or glass dish with wafers. Cover with custard. Top with bananas. Repeat. Cover the top layer with whipped cream. Garnish with bananas and crushed wafers. Serve immediately, or chill in the refrigerator before serving.
BevCon founder Angel Postell is no stranger to hosting events, but a back-to-school dinner with fresh-topped pies and banana pudding may be her tastiest yet
