Just in case you can't get enough pudding, here's an easy recipe for the banana variety, and actually, just plain vanilla--if you omit the bananas and vanilla wafers at the end. But why in the world would you do that?
serves two; ready in 4 hours or the next day
1 1/4 cups milk
1/3 cup sugar
2 egg yolks
2 Tbsp cornstarch
1 Tbsp butter
1 tsp vanilla
1 large banana
about 10 vanilla wafers
- In a small saucepan, heat the milk and sugar over medium, whisking occasionally until scalded but not boiling--you just start to see tiny bubbles around the rim of the pan.
- Meanwhile, in a bowl, whisk together the egg yolks and cornstarch. When the milk is ready, pour a very little bit at a time into the yolks and whisk whisk whisk until incorporated. When all of the milk is added, return mixture to the pot and heat until almost boiling, using a spatula to stir. Constantly. It will get thick, trust me.
- Meanwhile, in another bowl, slice your banana and break up the nilla wafers into big chunks. Pour thickened pudding over bananas and wafers, and stir to get them mixed throughout.
- Let cool on the counter to room temp, then cover and place in the fridge. Chill for a couple of hours, preferably overnight to let the flavors meld.