Banana Custard Pudding Recipe

4.5 2 3
Banana Custard Pudding Recipe
Banana Custard Pudding Recipe photo by Taste of Home
Publisher Photo

Banana Custard Pudding Recipe

Read Reviews
4.5 2 3
Publisher Photo
Banana custard Pudding is easy to stir up anytime, assures field editor Hazel Fritchie of Palestine, Illinois.
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 15 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 5 min. Cook: 15 min. + chilling

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

Nutritional Facts

1 cup: 235 calories, 7g fat (3g saturated fat), 172mg cholesterol, 125mg sodium, 38g carbohydrate (34g sugars, 1g fiber), 5g protein.

  • 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
  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

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Reviews forBanana Custard Pudding

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MY REVIEW
Maxi User ID: 9220767 269590
Reviewed Jul. 17, 2017

"I made this last night so this is my personal opinion. It is a little too sweet for my liking. I would reduce the sugar by about 1/3 as bananas are naturally sweet, so there is no real need to have 1/2 cup sugar for that small amount of custard. The consistency is good but for those who are wondering if it is firm enough for pie filling, I suggest a teaspoon more cornstarch. A very easy recipe to work with. Thanks for sharing."

MY REVIEW
sherry_vinigrette User ID: 5009498 20963
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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