MAMMY'S CUSTARD FOR BANANA PUDDING

Mammy's Custard for Banana Pudding image

This 'special' custard recipe came from my great grandmother, Mammy, who was born in Alabama in the mid 1880's. (I believe it was actually her mother's recipe so it dates way back.) Making this recipe with an electric mixer and in a microwave is a snap! I use this custard to make Banana Pudding or to eat 'as is'. You will...

Provided by Kay Skipper

Time 20m

Number Of Ingredients 5

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Ingredients

3/4 c sugar
3 heaping soup spoons of corn startch
3 egg yolks, reserve whites
2 1/2 c milk
1 tsp pure vanilla extract

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.