- Serving Size: 1 (455.1 g)
- Calories 498.9
- Total Fat - 14.3 g
- Saturated Fat - 7.4 g
- Cholesterol - 181.5 mg
- Sodium - 345.7 mg
- Total Carbohydrate - 82.8 g
- Dietary Fiber - 4.5 g
- Sugars - 57.3 g
- Protein - 13 g
- Calcium - 277.7 mg
- Iron - 1.2 mg
- Vitamin C - 14.7 mg
- Thiamin - 0.2 mg
In a large stainless steel bowl whisk together the 1/3 cup sugar, cornstarch, salt, eggs, and egg yolk.
Whisk in 1/2 cup of the milk. Set aside while you heat the rest of the milk and sugar. Have ready a fine medium-sized strainer and bowl as you will need to strain the pudding after it is cooked.
Pour the remaining 3 cups of milk, along with 3 tablespoons of sugar, into the saucepan and bring just to a boil.
Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
Transfer the pudding mixture to a clean large, heavy bottomed saucepan and place over medium-low heat.
Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise. Remove from heat and whisk in the butter and vanilla extract.
Pour through the strainer to remove any lumps that may have formed during cooking.
Take 4 bowls or wine glasses and spoon a little of the custard into the bottom of each bowl.
Peel and slice the bananas and place a layer of bananas over the custard in each bowl. Place another layer of custard and bananas, then finish off with a layer of custard.
The puddings can be eaten right away or placed in the refrigerator for several hours.
If you are going to place in the refrigerator, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.
Just before serving garnish each pudding with whipped cream and more slices of banana.
Tips & Variations
No special items needed.