I make my own pudding because it’s easy to make and I know what’s actually in it. Look at the photo on the right and see what YUCK is in grocery store boxed pudding! As you can see in my finished puddings, I didn’t need food coloring, much less the other stuff. Obviously, you can control whether you want this recipe gluten free or organic, or both 😀
Anyway, I made the puddings both ways yesterday, with grahams and vanilla wafers. My country grandma made hers with wafers, my mom-in-law with grahams. In my personal opinion, the wafers made the pudding way too sweet, almost overpowering the dessert. So, graham crackers it is!
3 large sliced bananas
graham crackers, broken for layering [or use wafers]
3/4 cup organic cane sugar
big dash of salt
1/8 c cornstarch
1 1/4 c whole milk
1 1/4 c canned evaporated milk
4 egg yolks
1 tsp ofgood pure vanilla extract
10″ glass pie plate
Line the pie plate with broken [1 graham broken in to 4 pieces on the perforations] on the bottom and sides, then place as many banana slices to cover the sides and bottom over the grahams. If you’re pretty quick or have an extra set of hands, you won’t have to worry about the bananas getting brown, however you can use some lemon juice to keep that from happening.
In my small nonstick soup pot, put the sugar, salt, cornstarch, yolks, whole and evaporated milk, whisk. On medium heat, stirring continuously with whisk at first to make smooth, then a rubber scraper until the pudding thickens, scraping the bottom constantly. Remove and stir in vanilla extract. Pour pudding over grahams and bananas. Use extra grahams or wafers to make a pretty decoration on the top.
Cool completely on the counter, refrigerate only after it’s completely cool or you might get condensation when you cover with plastic wrap.
Scoop, eat, repeat. You’re welcome.