Banana Custard Pudding Recipe
Yield: 20 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Sugar,
1/2 cup: All-purpose flour,
1/4 cup: Cornstarch,
7 cup: Milk,
4: Egg yolks, beaten
1/4 cup: Butter, softened
1 tsp: Vanilla extract,
1 package: , (12-oz) vanilla wafers
9 Med: bananas, peeled & sliced
Directions:
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. Yield: 20 to
25 servings.
Source from luhu.jp
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. Yield: 20 to
25 servings.
Source from luhu.jp