- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1-1/2 cups milk
- 3 egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 medium firm banana, sliced
- Fresh mint, optional
- In a saucepan, combine sugar, cornstarch and salt. Gradually add milk; cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 minutes longer. Stir a small amount into the egg yolks; return all to pan Cook and stir until thickened. Remove from the heat; stir in vanilla. Chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired. Yield: 4 servings.
Reviews forBanana Custard Pudding
"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."
"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!"