Banana Custard Pudding

Our grandmother used to call this “boiled custard”, as opposed to baked custard, I suppose.  But this nutritious pudding is easy to make and certainly fits the budget category – it cost me $1, at a time when milk is a little high priced.   You don’t even need the banana; the custard is good just as it is.  It’s not nearly as sweet-tasting as commercial pudding mixes or pudding cups, and this old-fashioned dessert is also excellent for those on a gluten-free diet.

I poured mine into a shallow glass dish, and covered it with plastic wrap right on the surface of the pudding, so it would cool fast and not get a skin on top.   I am going to use the egg whites for easy coconut macaroons, another dessert we like.                 

Banana Custard Pudding

     1/2  Cup  Sugar

  1         Tablespoon  Cornstarch

     1/8  Teaspoon  Salt

  1 1/2  Cups  Whole Milk

  3         Large  Egg -- Yolks

  1         Teaspoon  Vanilla Extract

  1         Medium  Banana -- sliced

In a saucepan, combine sugar, cornstarch and salt.  Gradually add milk, cook and stir over medium heat until mixture comes to a boil.  Cook and stir 2 minutes longer.

Stir a small amount into the egg yolks, then return all to the pan.  Cook and stir until thickened.  Remove from the heat and stir in vanilla extract.  Chill for 1 hour.

Just before serving, fold in banana.

4 Servings

2013 Cost:  $1.00 or 25¢ per serving.

"Taste of Home Budget Suppers "

Per Serving: 246 Calories; 7g Fat (25.0% calories from fat); 8g Protein; 39g Carbohydrate; 1g Dietary Fiber; 171mg Cholesterol; 165mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1/2 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.