I do love pudding.
|He was a bit of a pudding himself. He may be famous, but|
he's not exactly a war hero.
|Our family visited the Little Bighorn Battlefield in 2007. Quite the remote place!|
In this case, banana. Mr H's favorite! He prefers it chilled; I prefer it hot. But somehow, our marriage stands.
This recipe is based on one I made a long time ago, found in a magazine. The riper the bananas are, the sweeter they will be; if they are very black, you will only need 1/4 cup of sugar. This recipe makes about four cups, a little more depending on the size and quantity of bananas you choose to mix in.
1/4 - 1/2 cup sugar (see note above)
1 tablespoon cornstarch or arrowroot
1-1/2 cups whole milk (preferably)
1 large egg yolk
1 teaspoon vanilla extract
2 - 3 bananas, chopped
Whisk together sugar, starch and salt in a saucepan. Beat the egg yolk in a bowl and set aside. Whisk in milk until smooth; heat, stirring continuously, over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for two more minutes. Remove from heat. Slowly pour the hot mixture (most or all of it), in a steady thin stream, into the egg yolk - beating the yolk continuously. Return all of this to the saucepan and, stirring constantly, bring to a gentle boil over medium-high heat. Cook for two minutes again. Remove from heat and stir in vanilla, if desired.
Pour in chopped bananas; beat with a mixer or fork. Chill in bowls, if desired, or serve immediately!
Top with more sliced bananas, or pour over wafers for an extra treat.
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