Saturday, July 21, 2012

Custard's Last Stand: Banana Custard

Dear sweet ones,

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!
Pudding is very easy to make from scratch - more or less just a creamy custard with whatever various flavors you want - vanilla, chocolate, banana. 

In this case, banana.  Mr H's favorite!  He prefers it chilled; I prefer it hot.  But somehow, our marriage stands.

Banana Custard
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
Pinch salt
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.

Standing still,

Mrs H
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