9 in cake shells, baked
3 cup of whole milk
3⁄4 cup of white sugar
1⁄3 cup of all-purpose flour
1⁄4 teaspoon salt
3 egg yolks, lightly beaten
2 tablespoons of butter
1 teaspoon vanilla
Prepare 15 min Cook 20 min Prepare 35 min
Have a 9-inch cake ready.
In a large pan, scald the milk.
In another pan, combine the sugar, flour and salt; gradually add the blanched milk.
Over medium heat, stirring constantly, cook until thickened.
Cover and, stirring occasionally, cook for two more minutes.
In a small bowl, have all 3 egg yolks ready, lightly beaten; stir a small amount of the hot mixture into the beaten yolks; when well combined, stir the yolks into the hot mixture.
Cook for one more minute, stirring constantly.
Remove from heat and stir in butter and vanilla.
Let stand until warm.
When you are ready to pour, cut the bananas into slices and spread them on the cake shell; pour the hot mixture over the bananas.
If you wish, make a meringue (you will have 3 egg whites leftover) to cover the cake, or simply let the cake cool down until it is served.