Banana Pudding

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Absolutly use whole milk on this. I cheated and used 1% with a little heavy cream, thinking it would balance out, and I ended up with soup. However, the soup is very yummy! I served it as a sauce with bananas and angel food cake. But still, not my intention.

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I love this recipe! The first time I used 2% milk instead of whole milk and it didn't thicken as much as I would of liked but it still tasted great!

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when i made this recipe my family loved it and so did i. it was so tasty.

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Wonderful dessert! Its sweet, silky, and rich without being overly sweet. It did take a little longer than 10mins for the pudding to thicken, but was otherwise very easy and inexpensive to make.

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I am giving this 5 stars, but reserve the right to adjust after the family tries it for Thanksgiving today. The pudding tastes amazing, and very sweet. For those that had trouble with the pudding setting up, I'm not sure where you went wrong, but I followed the instructions exactly except I turned the heat up to med (6 on my stove top. If you stir the whole time (it helps to have someone continue stirring while you temper the eggs, it works, at least for me. I would suggest as others have to use fresh eggs and fresh corn starch.

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Now this what i call banana pudding it was very good.My mother-in-law makes hers with can milk and to me it taste really bad.I be making this again

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it was tasty

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I made this by using a double boiler which normally says in recipes when making a custard. I wonder if that was a mistake. At any rate, my custard came out beautifully. I still strain it to ensure there is no egg that cooked in it. Also I used a lot more vanilla because I absolutely love vanilla flavoring. I also added a pinch of salt. I can't remember if the recipe says to add it or not, but salt is a must with desserts because it brings out the sugar. Lastly, I dipped my bananas in lemon juice to prevent the bananas from browning. I also doubled this recipe because my family really loves a lot of custard. I also added about a half tsp of banana flavoring too. I love this recipe because it is not too sweet. Then I whipped up some heavy cream with powered sugar and a little vanilla and put it on top. Delicious and will be making this banana pudding from now on.

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Hace made this twice and it is just great! However - after reading a few reviews before making it the 1st time I suggest the following.
Eggs need to be at room temperature. Heat should be moderate not low but you must stir constantly. Skald the milk first - saves a lot of time (I also use half & half not milk. I upped the vanilla to about
2tsp. and cut the butter to 1/2 stick. Great taste and truly a simple
recipe to do.

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Agree, need more heat to thicken. The second time around came out tasting delicous