This banana custard is deliciously rich, creamy and is easy to make. It is perfect for banana lovers and it is so versatile that you can eat it on its own, or use it in banana cream pie and tarts. You can even get creative and turn it into gelato. If you love the popular banana pudding that is made with wafers, this homemade banana custard would be perfect for that recipe.
INGREDIENTS NEEDED FOR BANANA CUSTARD PUDDING
1. Banana
2. Sugar
3. Pure Vanilla
4. Unsalted Butter
5. Salt
6. Milk
7. Eggs
8. Cornstarch
HOW TO MAKE BANANA CUSTARD PUDDING
1. Add your milk, salt, banana, and sugar to a pot and bring to a simmer on medium low heat for about 15-20 minutes.
2. In a bowl, whisk your egg yolks and cornstarch until well combined.
3. Remove the banana slices once the milk is hot.
4. Temper the eggs by slowing adding a large spoonful or 1/4 cup of the hot milk to the egg mixture and whisk constantly to avoid cooking the eggs. Once the egg mixture has reached the same temperature as the milk, add it to the remaining pot of milk.
5. Simmer for about 5 minutes or longer for really thick custard, whisky frequently. Reduce the heat as needed.
6. Remove from heat and add your butter and vanilla.
7. Strain your mixture for a smoother texture.
8. Cover the surface with plastic wrap to avoid a skin from forming on the surface.
9. Let cool before transferring to the refrigerate to set for at least 3 hours.
STORAGE TIPS
This will last in the fridge for 3-4 days in an airtight container.
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HOMEMADE BANANA CUSTARD PUDDING
Ingredients
- 3 Large Egg Yolks (room temp)
- 2 cups Milk
- 2 tbsp Unsalted Butter
- 1 tsp Vanilla
- ⅛ tsp Salt
- ½ cup Sugar
- 3 tbsp Cornstarch
- ¼ cup Banana Slices (slightly overripe) (1/3 of a banana)
Instructions
- Add your milk, salt, banana, and sugar to a pot and bring to a simmer on medium low heat for about 15-20 minutes.
- In a bowl, whisk your egg yolks and cornstarch until well combined.
- Remove the banana slices once the milk is hot.
- Temper the eggs by slowing adding a large spoonful or 1/4 cup of the hot milk to the egg mixture and whisk constantly to avoid cooking the eggs. Once the egg mixture has reached the same temperature as the milk, add it to the remaining pot of milk.
- Simmer for about 5 minutes or longer for really thick custard, whisky frequently. Reduce the heat as needed.
- Remove from heat and add your butter and vanilla.
- Strain your mixture for a smoother texture.
- Cover the surface with plastic wrap to avoid a skin from forming on the surface.
- Let cool before transferring to the refrigerate to set for at least 3 hours.
