Old-Fashioned Banana Pudding
2 cups H-E-B Milk
2 H-E-B Eggs
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon Alcirelli Vanilla Extract
4 bananas, peeled
2010-12-18 whole vanilla wafers or gingersnap cookies, coarsely crushed
Whisk milk, eggs, sugar, cornstarch and salt together in a medium heat-proof bowl. Place 2
inches of water in a 2-quart saucepan. Bring to a boil over Medium-High heat. Reduce heat
to Medium-Low and place bowl with milk mixture over pot of simmering water. Whisk constan
tly and cook mixture 8 to 10 minutes or until thickened. (Pudding may also be cooked in th
e top of a double-boiler placed over simmering water.)
Remove from heat and add vanilla; whisk to blend.
Slice bananas; place into each of six 8-ounce bowls, evenly divided, or spread slices over
bottom of a 1 1/2-quart serving dish. Place vanilla wafer in a single layer or sprinkle c
rumbled gingersnaps over bananas; spoot hot pudding over top. Be sure bananas are submerge
d in pudding.
Let stand a few minutes to cool slightly. Garnish with crumbled gingersnaps and serve warm
or refrigerate and serve cold with additional cookies, if desired.
No Nutritional Information Available