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Banana Custard Pudding Recipe

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Banana custard Pudding is easy to stir up anytime, assures field editor Hazel Fritchie of Palestine, Illinois.

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Banana Custard Pudding Recipe

Prep: 5 min. Cook: 15 min. + chilling

Yield: 4 Servings

5 15 20

Ingredients

1/2 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1-1/2 cups milk
3 egg yolks, lightly beaten
1 teaspoon vanilla extract
1 medium firm banana, sliced
Fresh mint, optional

Directions

In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla.
Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 235 calories, 7 g fat (3 g saturated fat), 172 mg cholesterol, 125 mg sodium, 38 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Banana Custard Pudding in Taste of Home June/July 1997, p17

Save Crumbs for Topping Ice Cream

“Don’t discard cookie or cereal crumbs,” advises Marie R. of Bensenville, Illinois. “Use them to top pudding, gelatin and ice cream.”

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Reviews for Banana Custard Pudding (1)

Banana Custard Pudding

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Reviewed on Apr. 26, 2012 by sherry_vinigrette

To field editor Hazel Fritchie of Palestine, Illinois - how creamy is this pudding? Would it hold up for slicing in a baked pie shell or graham cracker crust? If it's not thick enough, could I use unflavored gelatin to give it some body and not ruin the recipe? Thanks very much!