Banana And Custard Pudding Recipes

BANANA CUSTARD PUDDING

Steps:

• Combine sugar, cornstarch, and salt in saucepan.
• Over medium heat, slowly add milk, stirring until mixture comes to a boil.
• Cook for 2 minutes.
• Temper egg yolks by adding a small amount of hot liquid, then return all to the saucepan.
• Cook until thickened, then remove from heat.
• Stir in vanilla and chill custard for 1 hour.
• Just before serving, fold in banana slices.
• Garnish with mint if desired.

BANANA CUSTARD PUDDING

Steps:

• 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.

BANANA CUSTARD

Steps:

• Preheat the oven to 325 degrees. In a large bowl, peel and mash the bananas and mix with the lime juice and 1/2 teaspoon of the nutmeg.
• In a saucepan over medium heat, warm the milk and sugar. In a small bowl, blend the eggs and vanilla together, then combine with the banana mixture and milk mixture. Sprinkle the bread crumbs over the buttered baking pan. Pour the custard into a 9 x 13 x 2-inch ovenproof dish.
• Sprinkle on the remaining 1/4 teaspoon of nutmeg. Place the pan into a larger pan that is filled with warm water, 1/2 inch up the side. Bake for 1 hour or until the custard is set.

BANANA CUSTARD PUDDING

Steps:

• Combine sugar, flour, and cornstarch in a medium mixing bowl.
• Mix well, and set aside.
• Pour milk into a large saucepan; cook over medium heat until candy thermometer registers 160 deg F.
• Gradually stir one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk.
• Cook, stirring constantly, until mixture thickens and coats the spoon.
• Remove from heat, and stir in butter and vanilla.
• Let cool to room temperature.
• Line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla wafers.
• Arrange half of banana slices over wafers; top with half of cooled custard.
• Repeat layers, reserving one-third of wafers to crumble and sprinkle over custard.
• Chill thoroughly.

AUTHENTIC SOUTHERN BANANA PUDDING

Steps:

• Place a layer of wafer cookies on the bottom of a large glass bowl. Top with a layer of banana slices. Alternate layers, reserving 10 wafer cookies to crumble for topping.
• Mix sugar, flour, and salt together in a saucepan. Slowly whisk in cream, about 1/4 cup at a time. Add milk and butter. Place pan over medium heat. Stir constantly until custard begins to thicken, 3 to 5 minutes. Remove pan from heat.
• Place egg yolks in a bowl. Whisk a few tablespoons of warm custard mixture into the egg yolks. Add the egg/custard mixture back to the saucepan. Stir over medium heat until custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in vanilla extract. Remove from heat; allow to cool about 20 minutes.
• Pour mixture slowly over the layers of wafers and bananas. Gently shake bowl so custard seeps to the bottom of the bowl. Crumble the remaining wafer cookies and sprinkle over the top.

BANANA AND CUSTARD PUDDING

Steps:

• Divide half the biscuits between four individual serving bowls or one large bowl.
• Sprinkle with half the sherry or juice and set aside.
• Heat the butter in a frying pan over a medium to high heat.
• Add the bananas and fry lightly until golden.
• Heat the custard and pour half of it over the biscuits.
• Top with half the bananas.
• Repeat the layer, ending with custard.
• Sprinkle with pecan nuts and serve hot.