Mushy Homemade Banana Pudding — Carrie Sheridan

Chef’s Note

“easy and ver creamy with 3 egg yolks. Use the egg whites to make a pavlova OR freeze them.”








  • 2 -3 very ripe bananas
  • 1 cupmilk
  • 1 cupheavy cream
  • 12 cupsugar
  • 3 tablespoonscornstarch
  • 1 dashsalt
  • 3 egg yolks
  • 1 teaspoonvanilla
  • Directions

  • Mush bananas with a fork or potato masher and place then with the milk and cream in a saucepan.
  • Heat over medium heat until hot, but not boiling.
  • In a separate small dish, mix together the sugar, cornstarch and salt .
  • When milk mixture is almost boiling, add the sugar mixture and mix well.
  • in a small dish, lightly beat the egg yolks. Put a small amount (about 1/2 cup) of the milk mixture into the eggs. Mix together and return mixture to the saucepan.
  • Bring puding to a boil, an boil for 1-2 minutes, stirring occasionally.
  • Remove from the heat and add vanilla.
  • Place in ramekins or in a large bowl.
  • Cover with plastic and chill for an hour.
  • Pudding can also be eaten warm. Serve with whipped cream or vanilla wafers, if desired.
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