Banana Pudding

Source: Stop and Smell the Rosemary...Recipes and Traditions to Remember

2 cups vanilla wafers
1/4 cup rum
1/4 cup Bourbon
1 1/4 cups plus 1 tablespoon granulated sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream

Place vanilla wafers in a shallow bowl and sprinkle with rum and Bourbon. Set aside.

Combine 1 1/4 cups sugar, flour, salt, milk, egg yolks and 2 teaspoons vanilla extract in top of a double boiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.) Stir continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a bowl of ice water. Stir about 5 minutes to stop the cooking.

Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 x 12-inch glass baking dish. Repeat layers.

Whip cream, 1 tablespoon sugar and 1/2 teaspoon vanilla. Spread whipped cream over pudding. Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigerate before serving.

Serves 10 to 12.