Zutaten für Banana Custard Pudding
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Zubereitung von Banana Custard Pudding
- In a medium saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt until well combined.
- Gradually whisk in 3 cups whole milk over medium heat, ensuring no lumps form.
- Cook, stirring constantly, until the mixture comes to a gentle boil and thickens, about 2-3 minutes.
- In a separate bowl, whisk 2 large egg yolks. Temper the yolks by slowly whisking in 1/2 cup of the hot milk mixture. This prevents the eggs from scrambling.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon (about 1-2 minutes). Do not boil.
- Remove from heat and stir in 1 teaspoon vanilla extract.
- Pour the custard into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 1 hour, or preferably longer.
- Just before serving, gently fold in 2 ripe bananas, sliced.
- Garnish with fresh mint sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
115g
Fat
16g
Carbs
12g
