Prep 10 mins
Cook 1 hr
This is a basic custard recipe with sliced bananas folded in just before serving.
Make and share this Banana Custard Pudding recipe from Food.com.
- 1⁄2 cup sugar
- 1 tablespoon cornstarch
- 1⁄8 teaspoon salt
- 1 1⁄2 cups milk
- 3 egg yolks, beaten
- 1 teaspoon vanilla
- 1 banana, sliced
- of fresh mint (to garnish) (optional)
- Combine sugar, cornstarch, and salt in saucepan.
- Over medium heat, slowly add milk, stirring until mixture comes to a boil.
- Cook for 2 minutes.
- Temper egg yolks by adding a small amount of hot liquid, then return all to the saucepan.
- Cook until thickened, then remove from heat.
- Stir in vanilla and chill custard for 1 hour.
- Just before serving, fold in banana slices.
- Garnish with mint if desired.
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.
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!
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.