Aunt Cissie's Banana Cream Pudding
Submitted by beauty
Old-fashioned banana cream pudding layered with vanilla wafers and sliced bananas in a rich, stovetop custard. A Southern-style dessert that’s ready in 20 minutes flat.
YIELD
1 servingPREP
5 minCOOK
15 minREADY
20 minHoney, this is the kind of banana pudding your grandma used to make, and there ain’t a thing wrong with keeping it that way.
A from-scratch custard of sugar, cornstarch, and egg yolks gets cooked on the stovetop until it’s thick enough to coat the back of a spoon.
Layer it over crumbled vanilla wafers and ripe banana slices, top with whole cookies, and let it cool until everything melds into one dreamy, creamy bite.
Forget the instant pudding box. This is the real deal.
Kitchen Tips
- Stir the custard constantly over medium heat to prevent lumps and scorching
- Use ripe bananas with a few brown spots for the sweetest, most intense banana flavor
- Chill for at least 2 hours before serving so the wafers soften into the custard
Ingredients
Directions
Put sugar, cornstarch, salt and 1¾ cups of milk in heavy sauce pan. Cook until firm. Stirring constantly. Add egg yolks to remaining ¼ cup of milk and mix well together. Add to hot mixture. Cook until eggs are done. Add vanilla.
Pour over crumbled vanilla wafers and sliced bananas. Cover with whole cookies. Cool and serve.
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