Banana Custard Pudding – a delicious recipe with sugar, butter, all-purpose, vanilla, cornstarch, vanilla wafer. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine sugar, flour, and cornstarch in a medium mixing bowl.
2
Mix well, and set aside.
3
Pour milk into a large saucepan; cook over medium heat until candy thermometer registers 160 deg F.
4
Gradually stir one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk.
5
Cook, stirring constantly, until mixture thickens and coats the spoon.
6
Remove from heat, and stir in butter and vanilla.
7
Let cool to room temperature.
8
Line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla wafers.
9
Arrange half of banana slices over wafers; top with half of cooled custard.
10
Repeat layers, reserving one-third of wafers to crumble and sprinkle over custard.
11
Chill thoroughly.
1311
kcal
Calories
35
g
Fat
211
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 1/2 cups sugar, 1/4 cup butter, softened, 1/2 cup all-purpose flour, 1 teaspoon vanilla extract, and more.
Yes, Banana Custard Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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