Homemade Banana Pudding (no, really)

Have you ever eaten pudding that is not from a box?  You do not find that many people make homemade pudding any longer.  It is easier to use "cook and serve" or "instant" pudding.  But honestly, it does not take that much extra time to make real pudding.  The trick is to temper the eggs before adding them into the pudding and then do not overcook the pudding. It is a  little tricky, but it only takes a few times to learn how to do this. And the reward is worth the time and learning curve.

When I was a kid, we had dairy cattle and chickens, so in the summer when there were excesses of both milk and eggs, and my mom had frozen enough butter to last for months, she would make me vanilla pudding every few days.  Sometimes I would freeze it in the old style tupperware popsicle molds and have little pudding ice creams.  I do love real pudding.

This recipe is uses vanilla pudding.  Most people use instant banana flavored pudding to make banana pudding, but when you finish assembling this, you will need to refrigerate it for at least 2 hours and the real bananas flavor the pudding.  I can assure you that you will wish had not wasted your time with a box pudding, ever.

1 recipe of  Vanilla Pudding, below
4-6 Bananas, peeled and sliced
1 package of Vanilla Wafers

for the Vanilla Pudding
3/4 Cup of Sugar
2 Tablespoons of Cornstarch
1/2 teaspoon salt
2 cups of Milk
1 egg, beaten
2 Tablespoons of Butter
1 teaspoon of Vanilla

In a saucepan, blend sugar, cornstarch, and salt, add milk.  Cook over medium heat, stirring constantly until thick and bubbly.  Continue to cook for another 2 minutes.
Temper the egg by stirring in tiny amounts of the hot mixture into the beaten egg. ( I end up using about 1/2 of the hot mixture but some people think that is a bit much.  I do not like the eggs to get grainy) Add  egg mixture to the rest of the mixture and contine cooking and stirring 1-2 minutes. Remove from heat and stir in butter and vanilla.

To assemble, prior to making the pudding, I have placed a layer of vanilla wafers on the bottom of a serving bowl and then topped with 1/3 of the banana slices. Pour 1/2 of the pudding over the banana slices and add another layer of vanilla wafers and then 1/3 of the banana slices.  Pour the other half of the pudding over banana slices. Finish with the last of the banana slices and then arrange the vanilla wafers on top.  Cover and Refrigerate for at least 2 hours before serving.  Put a lock on the refrigerator door or someone will help themselves. Seriously. Makes 1 to 8 servings depending on whether you were able to keep the key to the lock for the refrigerator hidden.

Enjoy!

Deloris