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Banana Custard Pudding

 Banana Custard Pudding
Banana custard Pudding is easy to stir up anytime, assures field editor Hazel Fritchie of Palestine, Illinois.
4 ServingsPrep: 5 min. Cook: 15 min. + chilling


  • 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


  • 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,

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Banana Custard Pudding (continued)

Nutritional Facts: 38 g carbohydrate, 1 g fiber, 5 g protein.