Growing up in the South, most of my time was spent outside. Catching fireflies at night and putting them in Mason Jars. Stomping through the creek to look for crawdads. Chasing after chickens at my papa's house.
Every time my cousins, sisters and I began to hear crickets chirping we knew it was time to come in. Walking into the house, we were always met with smells of mouthwatering food. A dessert that was always our favorite was banana pudding with homemade custard.
With the help of the 2000 Betty Crocker cookbook, the custard used in this recipe was always something to talk about. Follow along with these simple steps below to experience a taste of southern comfort.
• 2 large bananas
• ½ box of vanilla wafers
• ½ cup sugar
• 2 tablespoon cornstarch
• 1/8 teaspoon salt
• 2 cup milk
• 2 egg yolks
• 2 tablespoon butter
• 2 teaspoon vanilla
Step 1: In a 2 quart sauce pan, combine sugar, cornstarch, salt and milk.
Step 2: Cook mixture over medium heat, stirring constantly until it thickens.
Step 3: Continue cooking for 1 minute, still stirring.
Step 4: In a separate bowl, temper the egg yolks by slowly adding about one cup of the mixture to them while stirring quickly.
Step 5: Then pour the egg mixture back into the saucepan and cook for one minute.
Step 6: Remove your custard from heat and add butter and vanilla, stirring until smooth.
Step 7: In an 8x8 pan pour ½ a cup of custard and place layers of wafers and bananas. Repeat until all components are used.
This treat can be eaten both warm or cold and can be paired with a big glass of milk.