Family Favorites...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
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.


  1. Nothing like homemade banana pudding. I'll never forget, after the birth of my firstborn, some friends from my church organized themselves and each brought a dinner to our home for a week. One brought a pasta bake, salad and banana pudding. She sunk some whole vanilla wafers in, I had never seen that before, and it was so good! My son just turned 29, and I think about these sweet ladies and their act of love, care and support to us.

    1. Yes, when we lived in Texas and Georgia folks usually served banana pudding with vanilla wafers, but this custard is pretty good without them, and I usually have the ingredients; I would have to buy vanilla wafers just for this; this recipe is a good low-cost option.

    2. That sounds suspiciously like the pudding in my mother's graham cracker cream pie. I'll have to go look it up. It uses up the egg whites too by whipping and spread on top of the pie sprinkled with some of the crumbs and browned in the oven. That was always one dish she'd take to our family reunions.

    3. Sounds like Mom was a great cook!


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