Best Mammys Custard For Banana Pudding Recipes

BANANA CUSTARD PUDDING

Steps:

• In a small saucepan, combine the sugar, cornstarch and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir for 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; gently stir in vanilla. , Cover and chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.

MAMMY'S CUSTARD FOR BANANA PUDDING

Steps:

• 1. Blend sugar and corn startch very well in a large mixing bowl, using a mixer on low speed for approximately 10 - 20 seconds. Add the 3 egg yolks and blend again on low speed, very thoroughly, until the creamy uncooked custard is very smooth (no lumps) Gradually add 1/2 cup of milk while continuing to mix on low speed to ensure the uncooked custard has no lumps. Add the other 2 cups of milk slowly while continuing to mix the uncooked custard.(*Note*The secret to good quality custard is to avoid lumps during the mixing stage so take your time and dont rush the process.) After all the milk is thoroughly blended in the custard, add 1 teaspoon of pure vanilla. Place the custard in a round Pyrex 2 or 3 quart microwaveable glass dish or if you have a glass microwaveable mixing bowl, that is perfect. Microwave on HIGH for 3 minutes. Stir with a spatula, making sure to rake down the side of the dish and stir a few times so as to avoid lumping of the custard as it cooks. Again, microwave on HIGH for 2 to 3 minutes. Repeat the stirring process, raking the side of the dish and blending so your custard will be smooth and creamy. At this point, the custard probably should be microwaved once more for approximately 1 to 3 minutes. *Note* Microwaves vary in power so the object is to cook your custard until it has reached a thick, custard, pudding texture and is smooth and creamy.
• 2. Your custard may be eaten warm or cool or cold. As it rests, and cools off, it will become a little thicker. Should you choose to make Banana Pudding with your custard, the custard should not be applied atop bananas until it is completely cooled off. This cooling process should take an hour or 2. I use 3/4 box of Vanilla Waffers, 3 ripe bananas cut up. Using a 2 or 3 quart, round Pyrex dish, layer with 1/4 of wafers in the bottom and a row of wafers around the side, spread 1 sliced banana atop the wafers and 1/3rd custard atop the banana. Repeat this procedure and make sure to end the layering process with custard and then with your meringue topping. You may create a meringue with the 3 reserved egg whites and place it on top of your Banana Pudding. Bake @ 375 for a few minutes until light golden hue appears on the meringue. *Please Note* This site offers several meringue recipes. I use approximately 8 Tablespoons of sugar with a dash or 2 of Cream of Tarter to create a sweet, tasty meringue. Last but not least, I know that using a mixer to blend the sugar and corn startch is a little dusty, but you will be assured of making a successful old fashioned custard if you will do it this way. PS A heaping soup spoon is the original recipe. I use a heaping tablespoon.

BANANA PUDDING

Steps:

• In a large saucepan, mix sugar, flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk eggs. Whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Stir in vanilla. Cool 15 minutes, stirring occasionally., In an ungreased 8-in. square baking dish, layer 25 vanilla wafers, half of the banana slices and half of the pudding. Repeat layers., Press plastic wrap onto surface of pudding. Refrigerate 4 hours or overnight. Just before serving, remove wrap; crush remaining wafers and sprinkle over top.

AUTHENTIC SOUTHERN BANANA PUDDING

Steps:

• Place a layer of wafer cookies on the bottom of a large glass bowl. Top with a layer of banana slices. Alternate layers, reserving 10 wafer cookies to crumble for topping.
• Mix sugar, flour, and salt together in a saucepan. Slowly whisk in cream, about 1/4 cup at a time. Add milk and butter. Place pan over medium heat. Stir constantly until custard begins to thicken, 3 to 5 minutes. Remove pan from heat.
• Place egg yolks in a bowl. Whisk a few tablespoons of warm custard mixture into the egg yolks. Add the egg/custard mixture back to the saucepan. Stir over medium heat until custard is thick enough to coat the back of a spoon, 4 to 5 minutes. Stir in vanilla extract. Remove from heat; allow to cool about 20 minutes.
• Pour mixture slowly over the layers of wafers and bananas. Gently shake bowl so custard seeps to the bottom of the bowl. Crumble the remaining wafer cookies and sprinkle over the top.

BANANA PUDDING CUSTARD PIE

Steps:

• For the crust:
• Preheat the oven to 325°F.
• Place the vanilla wafers in a food processor and pulse until the crumbs resemble coarse meal. Add the melted butter and sugar and pulse until the cookie crumbs are evenly moistened. Press the mixture into the bottom and sides of a 9-inch pie tin.
• Bake the crust until set and golden brown, about 10 minutes. Let cool completely.
• For the filling:
• Cover and chill the egg whites. In a medium saucepan, combine the cornstarch, milk, cream, egg yolks, and 1 cup of the sugar. Cook over medium heat, whisking continuously, until thickened, 10 to 15 minutes. Do not leave the custard unattended while whisking because the egg yolks will cook and make the mixture grainy. Whisk in the butter, vanilla, and salt. Pour the custard into the baked crust and chill for at least 2 hours or up to overnight.
• When ready to assemble the pie, preheat the oven to 375°F.
• In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites and the cream of tartar. With the mixer on high speed, gradually add the remaining 3 tablespoons sugar and whisk until stiff peaks form.
• Arrange the banana slices in a single layer over the custard. Top the banana slices with the vanilla wafers. Spread the meringue over the wafers, covering the entire pie.
• Bake until the meringue is light brown all over, about 10 minutes. Let cool to room temperature, then chill for at least 20 minutes before serving.
• Chef's Tip: The secret to making custard pies is controlling the heat of the stove: it should be intense enough to advance the cooking process but not so hot that it scorches the custard.

BANANA CUSTARD PUDDING

Steps:

• Combine sugar, flour, and cornstarch in a medium mixing bowl.
• Mix well, and set aside.
• Pour milk into a large saucepan; cook over medium heat until candy thermometer registers 160 deg F.
• 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 the vanilla wafers.
• Arrange half of banana slices over wafers; top with half of cooled custard.
• Repeat layers, reserving one-third of wafers to crumble and sprinkle over custard.
• Chill thoroughly.