Banana Custard Pudding

Oxmoor House
20 to 25 servings


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2 1/2 cups sugar
1/2 cup all-purpose flour
1/4 cup cornstarch
7 cups milk
4 egg yolks, lightly beaten
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 (12-ounce) package vanilla wafers
9 medium bananas, peeled and sliced


Combine sugar, flour, and cornstarch in a medium mixing bowl. Mix well, and set aside.

Pour milk into a large Dutch oven; cook over medium heat until candy thermometer registers 160°. Gradually stir one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk. Cook, stirring constantly, until mixture thickens and coats the spoon. Remove from heat, and stir in butter and vanilla. Let cool to room temperature.

Line bottom of a 13- x 9- x 2- inch baking dish with one-third of wafers. Arrange half of banana slices over wafers; top with half of cooled custard. Repeat layers, reserving remaining one-third of wafers to crumble and sprinkle over custard. Chill thoroughly. Spoon into individual serving bowls.

Created date

February 2010