It’s easier than most people think to make pudding from scratch… not quite as easy as just beating milk with a commercial mix… but almost. This banana pudding recipe makes a creamy, wonderful-tasting, all-natural pudding (soy free too), and it really takes only a few minutes to make from start to finish. For a festive look, I like to serve the pudding in a pretty glass, top it with whipped cream and banana slices… and perhaps grate some chocolate over the top.
This pudding is DELICIOUS!!!
2/3 cup sugar (I use slightly less)
3 tablespoons corn starch
1/2 teaspoon salt
3 cups milk
3 egg yolks, slightly beaten
1 tablespoon butter
1 1/2 teaspoons vanilla
Start by combining the sugar, corn starch, salt, and milk in a large saucepan. At first the corn starch may clump, but use a whisk and keep stirring and it will dissolve nicely. Still stirring constantly, cook over medium heat until the mixture starts to thicken and boil. Boil one minute. Remove the saucepan from the heat.
Using another dish, lightly beat the three eggs. (I use the same whisk.) Gradually stir about half of the hot corn starch mixture into the eggs. If you’re nervous about accidentally prematurely cooking the eggs with the heat, add the corn starch mixture one tablespoon at a time, and don’t forget to keep stirring as you add it in.
After about half of the hot mixture has been mixed into the eggs, pour all of the egg mixture back into the saucepan with the rest of the hot corn starch mixture. Stir both together thoroughly. Put the saucepan back on the heat, still stirring constantly, and boil the mixture for one more minute. Remove the pan from the heat again and stir in the vanilla and the butter.
Let the pudding cool completely, then mix in thinly sliced bananas… I usually use three bananas for this recipe. This pudding is delicious as is or topped with whipped cream.