Sunday, July 16, 2017

Banana Pudding with Homemade Custard

Sometimes I crave something that reminds me of summer and childhood. Years ago, we made this recipe with Nabisco Vanilla Wafers and Instant Banana Pudding.

These days, I prefer the taste of the homemade custard that takes only minutes to cook and the flavor alone makes up for the time invested. It's also easy cleanup as only one medium saucepan is needed.

There are 5 main ingredients needed other than bananas and vanilla wafers. Most of these items I keep on hand in my pantry.

Ingredients for the Custard

  • 1/2 cup granulated sugar - or use 12 packets of Stevia sweetener or Sucralose
  • 4 Tablespoons of powdered corn starch
  • 1/4 cup of Karo corn syrup
  • 2 egg yolks - It's easy to separate the yolks from the whites. See below.
  • 2 cups of whole milk - You can also substitute 2% milk.

After the pudding thickens add:

  • 1 Tablespoon butter
  • 1 Tablespoon vanilla extract or sometimes I use banana extract if I have it.
To prepare the dish you'll need

  • Vanilla wafers and two bananas.
The key to making delicious pudding or custard is in the attention to stirring. Plan to dedicate 15 minutes of your undivided attention to this. Constant stirring eliminates the need for a double boiler and keeps the pudding from scorching and sticking to the pan.

Instructions
Start with a heavy duty medium sized pan.

Measure out the sugar or sweetener right into the cold pan.

Add the corn starch and Karo syrup.




Separate the egg whites from the yolks by using a knife to crack the egg or strike it gently on a the edge of the counter.

Over a separate container, allow the egg white to drip through half of the shell.

Pour the egg yolk into the pan with the dry ingredients.


Pour about half a cup of the milk into the ingredients and stir with a whisk to form a paste.

Add the remaining milk and cook over medium heat, stirring constantly.

Set a timer for about 20 minutes. Depending on your stove, it takes from 15 - 20 minutes for the mixture to come to a boil. At the first sign of boiling, remove the pan from the heat and add the pat of butter and vanilla extract. Stir and allow to cool a bit while you prepare the dish.

Line a casserole dish with a layer of Vanilla Wafers. 
Slice the bananas over the wafers.
Pour the cooked pudding custard over the top.
End with another layer of bananas and finish with the custard. Sometimes I crumble a few Vanilla wafers over the top. 

Chill in the refrigerator for at least two hours and serve with whipped cream.

I hope you enjoy this family favorite dessert.

2 comments:

  1. I believe that was one of my hubby's favorite dessert puddings when he was growing up and just knowing my mother-in-law it would have been made from scratch just as you showed here.

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    1. Hi Peggy, We generally used the Cook and Serve type of Jello Pudding, but this recipe is so easy and tasty. My hubby won't eat the instant kind anymore. I just made another batch last night since I had more bananas and half a gallon of 2% milk that was soon to expire.

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