· 2 cups milk
· 2 egg yolks, slightly beaten
· 1/3 cup white sugar
· 2 tablespoons cornstarch
· 1/8 teaspoon salt
· dash of cinnamon
· dash of nutmeg
· 2 teaspoons vanilla extract
· 2 tablespoons butter
· 2 ripe bananas
* * *
In a medium saucepan, combine dry ingredients. Combine milk and egg yolks; gradually stir into dry ingredients. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Boil and stir one minute.
Remove from heat, stir in vanilla and butter.
Slice 1/2 banana into each of four serving bowls.
Pour pudding over bananas. Stir gently to get pudding all around the banana slices.
Enjoy warm or chilled, with whipped cream or without!
NOTE: If you can’t have egg yolks, increase cornstarch to 3 tablespoons, decrease butter to 1 tablespoon, and cook the pudding short of a boil.
I go back and forth with whether I like this better without the cinnamon and nutmeg or not. It’s a beautiful vanilla pudding, and sometimes just the bananas are enough.