Banana Pudding from scratch

Wonderful cool breakfast for hot summer mornings.  It is relatively low fat and low sugar, and much better than anything you will ever get from a pudding box.  Make it in 15 minutes the night before, then all you do in the morning is serve it.   

Follow this link to the recipe:

Banana Pudding from scratch

·         3 T cornstarch

·         ½ cup sugar

·         1/8 tsp salt
3 eggs

·         2 ½ cups milk.  For extra richness, replace ½ cup milk with cream

·         1 – 2 Tb butter

·         2 tsp vanilla

·         Box of vanilla wafers

·         2 large bananas, sliced

Night before:

·         Mix sugar, salt and cornstarch in a saucepan.

·         In a bowl, beat eggs, then beat in the milk.

·         Add the wet ingredients to the dry in the saucepan, stir to mix.

·         Cook over medium heat, stirring nearly constantly, about 8 minutes, until thick and starting to bubble.

·         Turn off heat and stir in butter and vanilla.

·         Pour a bit into the bottom of a 2 quart bowl.  Put vanilla wafers on the pudding.

·         Put a single layer of bananas in the bowl, cover with pudding.

·         Make a second layer of vanilla wafers, banana and pudding.

·         Cover with plastic wrap, with the wrap on the pudding surface to prevent a skin forming

·         Refrigerate overnight.

Next morning:

Serve!

NOTES:

·         Vanilla pudding can be eaten without the other additions.  It is particularly good for people who are sick and finicky about what they can tolerate.  First made it for a friend who had wisdom teeth removed, and it was the only thing she could eat.