Banana Pudding

Banana Pudding
3 just-ripe bananas (yellow/light green)
2 T lemon juice
1 1/2 c sugar, separated
8 large egg yolks
5 T cornstarch
6 c half-and-half
1/2 t salt
3 T butter
2 t vanilla

1. Preheat oven to 325*.
2. Place bananas (skin-on) on a baking sheet and bake until skins are black, about 20 minutes. Let cool for a minute or two, peel and throw in food processor with lemon juice until smooth. Place plastic wrap directly on surface of puree (this will prevent "pudding skin" from forming) and set aside.
3. Whisk 1/2 cup sugar, yolks, and cornstarch in a medium bowl until smooth.
4. Bring half-and-half, remaining cup of sugar, and salt to simmer in large saucepan over medium heat.
5. Whisk some of the half-and-half mixture into yolk mixture, then slowly pour tempered yolk mixture into saucepan; stir in banana puree.
6. Cook until thick, about 2 minutes; remove from heat and stir in butter and vanilla.
7. Place plastic wrap directly on surface of pudding and refrigerate until it begins to set up, about 30 minutes.
*Recipe courtesy of Cook's Country.