Cafe Muse debuts new southern-inspired menu, gives banana pudding tutorial

Royal Oak's Cafe muse is shaking things up a bit with a brand new menu.

This one has a true southern feel to it.

Joining FOX 2 to show us how to  make some homemade banana pudding is Greg Reyner, co-owner and chef.

1 pint half and half
1/2 cup sugar
3 tablespoons cornstarch
1 egg, beaten
1/4 teaspoon salt
1 vanilla bean, split
1 tablespoon butter
2 ripe bananas, sliced into medallions
12 vanilla wafers, crushed
Banana chips for garnish

In a saucepan over medium heat, warm half and half (reserve 1/2 cup) and vanilla bean until almost simmering.
In a mixing bowl, combine cornstarch with the sugar. Pour in 1/2 cup of reserved cold half and half, and mix until there are no lumps.
Add the beaten egg and mix well.
Temper the cornstarch mixture with a little of the hot half and half and slowly pour back into the saucepan, stirring constantly.
Over heat, stir until almost boiling and the mixture thickens.
Remove from heat and whisk in the butter until fully melted and incorporated.
Remove vanilla bean and chill pudding.
To assemble, pour 1/2 the pudding into a serving bowl and top with 1/2 of the crushed wafers and all of the bananas.
Pour in remaining pudding, top with crushed wafers and garnish with the banana chips.