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.
2016 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.