Banana Custard Pudding

The kitchen is in full winter mode. The oven at 375 (always 375), the crockpot on the counter, the pantry stocked with jars from last August's canning — the evidence of a woman who preserves summer against winter and loss against forgetting and food against everything.

I made cinnamon rolls extra frosting this week — the winter version, the one that fills the kitchen with the smell that means this time of year, this stage of life, this specific Tuesday when the stove is warm and the family is fed and the feeding is the point. Kevin ate seconds. The man always eats seconds. The eating is the approval and the approval is the marriage.

January. The real winter. Dark and cold, the wind off the prairie personal in its grudge. We endure with soup and blankets and the belief that spring comes eventually. I made bread — sourdough from the starter named Marlene, the bread rising in a warm kitchen while Iowa does its worst outside.

The crockpot and the canned jars and the sourdough starter named Marlene are all doing their jobs — the kitchen is holding winter at arm’s length, one warm thing at a time. After the cinnamon rolls and the bread, I still wanted something quiet and sweet to put on the table after supper, something that didn’t need to prove anything. Banana custard pudding is that kind of recipe — it just sits there being warm and good, and Kevin eats it without saying much, which around here means everything.

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6

Ingredients

3 ripe bananas, sliced
2 1/2 cups whole milk
1/2 cup granulated sugar
1/4 cup cornstarch
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Whipped cream, for serving (optional)

Instructions

Whisk the dry base. In a medium saucepan off the heat, whisk together the sugar, cornstarch, and salt until evenly combined.
Add the wet ingredients. Gradually whisk in the milk until smooth, then whisk in the egg yolks one at a time until fully incorporated.
Cook the custard. Place the saucepan over medium heat and cook, stirring constantly with a wooden spoon or heatproof spatula, until the mixture thickens and just begins to bubble, about 12–15 minutes. Reduce heat slightly if it seems to be scorching on the bottom.
Finish with butter and vanilla. Remove from heat and stir in the butter and vanilla extract until the butter is fully melted and the custard is silky smooth.
Layer with bananas. Arrange sliced bananas in the bottom of individual serving dishes or a large bowl. Pour the warm custard over the bananas.
Chill or serve warm. Serve immediately for a warm pudding, or press plastic wrap directly onto the surface of the custard and refrigerate for at least 2 hours until set and cold. Top with whipped cream before serving if desired.

Nutrition (per serving)

Banana Custard Pudding — The Warmth You Make When Winter Won’t Let Up