Banana Custard Pudding Recipe
Banana Custard Pudding Recipe photo by Taste of Home

Banana Custard Pudding Recipe

Publisher Photo
Banana custard Pudding is easy to stir up anytime, assures field editor Hazel Fritchie of Palestine, Illinois.
TOTAL TIME: Prep: 5 min. Cook: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 5 min. Cook: 15 min. + chilling
MAKES: 4 servings

Ingredients

  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1-1/2 cups milk
  • 3 egg yolks, lightly beaten
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 medium firm banana, sliced
  • Fresh mint, optional

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.

Directions

  1. 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.
  2. Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired. Yield: 4 servings.
Originally published as Banana Custard Pudding in Taste of Home June/July 1997, p17

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.

Reviews for Banana Custard Pudding

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
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MY REVIEW
Reviewed Apr. 26, 2012

"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!"

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