A childhood classic, this pudding makes a delicate dessert on its own, or the perfect filling for banana cream pie.
Measure and combine the wet ingredients and some of the sugar directly into the pot. Add the sliced bananas to the wet ingredients. Set the temperature to 215°F/101°C (low) and once it comes to a low simmer allow the bananas and the cream to cook for 20 minutes.
After 20 minutes, using a fine mesh strainer, strain the custard into a medium size bowl. Discard the bananas.
In a separate bowl, whisk the eggs yolks with the remaining sugar and cornstarch.
Whisking continuously, pour the strained custard into the slurry.
Set the temperature to 220°F/104°C (low) and whisk continuously for 10 minutes.
Transfer the pudding to a serving dish. If reserving for later, cover the pudding with plastic wrap or store in an airtight container to prevent a skin from forming.
Chill the pudding in the refrigerator completely before serving, approximately 30 minutes.
Serve with whipped cream, or layer the pudding with fresh sliced bananas and Nilla wafers for a classic American dessert.
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