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.
- Vanilla wafers and two bananas.
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.