Banana Custard Pudding

Name: Banana Custard Pudding
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings.
Cuisine: Comfort Food Desserts, Comfort Food Recipes
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

This banana custard pudding is easy to stir up anytime. —Hazel Fritchie, Palestine, Illinois

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.

Nutrition Facts

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

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

Reviews

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Maxi

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.
sherry_vinigrette

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!