Banana Pudding with Ladyfingers

Name: Banana Pudding with Ladyfingers
Total time: 215
Yield: 8
Ingredients: 3 cups milk; 4 large eggs; 4 large egg yolks; ⅔ cup white sugar; ¼ teaspoon salt; 3 tablespoons unsalted butter; 1 ¼ teaspoons vanilla extract; ¼ teaspoon almond extract; 5 large ripe bananas; 2 tablespoons orange juice; 3 (3 ounce) packages ladyfingers

Recipe by TerryWilson from allrecipes.com

Dessert 4 Hr. 35 Mins.

Ingredients

8 servings

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3 cups milk
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4 large eggs
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4 large egg yolks
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⅔ cup white sugar
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¼ teaspoon salt
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3 tablespoons unsalted butter

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1 ¼ teaspoons vanilla extract
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¼ teaspoon almond extract
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5 large ripe bananas
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2 tablespoons orange juice
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3 (3 ounce) packages ladyfingers

Instructions

Combine milk, eggs, and egg yolks in a medium saucepan over low heat. Beat well and heat until hot to the touch but not boiling, 3 to 4 minutes. Remove from the heat.
Combine sugar and salt in the top of a double boiler over simmering water. Slowly add milk mixture, stirring frequently. Cook and stir, scraping down the sides with a rubber spatula to avoid scorching, until smooth and as thick as heavy cream, 8 to 10 minutes. Add butter, vanilla, and almond extract; stir until butter melts.
Strain custard mixture through a sieve into a large bowl. Lay a piece of plastic wrap directly on the surface and place in the refrigerator until completely cooled, at least 2 hours.
Slice bananas into 3/4-inch thick pieces. Place in a bowl and sprinkle with orange juice.
Arrange 1/2 of the ladyfingers in the bottom of a trifle bowl. Arrange 1/2 of the banana slices over the ladyfingers and pour 1/2 of the cooled custard over top. Repeat layers once more. Cover and refrigerate for 1 hour before serving.