Best Creamy Banana Pudding
1 cup milk*
1 ripe banana, sliced
3 tbsp sugar
1 tbsp cornstarch
1 egg yolk
Pinch salt
¾ tsp vanilla
Place milk and banana slices in a small saucepan. Bring to a simmer over medium heat, stirring frequently.
Remove saucepan from heat, cover and allow milk and bananas to steep for a minimum of 4 hours of or refrigerate for up to 24 hours.
Return milk mixture to the stove and bring to a simmer over medium heat, stirring frequently. Drain through a wire mesh strainer into a heat-proof bowl. Discard banana slices.
Whisk sugar and cornstarch together in the saucepan, then whisk in the egg. Slowly add in milk, whisking constantly. Return to the stove and heat over medium-low heat until steaming, about 5 minutes. Stir frequently.
Turn heat up to medium and bring to simmer, stirring constantly.
Remove pan from heat, cover and allow to cool for 10 minutes. Stir in vanilla and salt, then transfer pudding to individual bowls and cover tightly. Serve warm or chill in the refrigerator. The pudding will thicken as it cools.
Leftovers can be stored, tightly covered, in the refrigerator for up to 7 days.
*Evaporated can be substituted in this recipe
2 servings, 210 calories per serving
