Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

This is a basic custard recipe with sliced bananas folded in just before serving.

Ingredients Nutrition


  1. Combine sugar, cornstarch, and salt in saucepan.
  2. Over medium heat, slowly add milk, stirring until mixture comes to a boil.
  3. Cook for 2 minutes.
  4. Temper egg yolks by adding a small amount of hot liquid, then return all to the saucepan.
  5. Cook until thickened, then remove from heat.
  6. Stir in vanilla and chill custard for 1 hour.
  7. Just before serving, fold in banana slices.
  8. Garnish with mint if desired.


Most Helpful

This is the stuff Grandma made for you when you were a kid, if you're lucky. I subbed 1/2 cup half and half for equal part or the milk, and instead of using vanilla I mashed up a banana and ended up with the best ever banana pudding. I plan on trying this with pineapple juice for part of the milk as well.

rodney h. February 04, 2010

My husband really enjoyed this pudding! He opted to do without the banana, but I like it with. I must confess, I used whole eggs, I was feeling lazy. Thanks for the good recipe TGirl!

Sharon123 November 10, 2003

Delicious simplicity and much more wholesome than the instant pudding I've been eating when I get the pudding/custard craving. I would definitely say that the small extra effort to make custard is well worth it and it was ridiculously easy. I could have eaten this warm right out of the pot. What I wound up doing though is just slightly different than the recipe. I sliced bananas, squirted a little lemon juice on them to prevent browning, and then layered the warm custard and bananas in parfait glasses and refrigerated them for a couple of hours. I also used 3 or 4 bananas, just to get the kids (and us grownups, too!) to get a few more vitamins with their treat. Thanks, I have a feeling this will be a staple in our home.

Mymble76 April 18, 2010

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