Easy Banana Pudding Recipe

• 4 1/2 cups whole milk
• 1/4 cup of sugar (or if you prefer, just use the bananas to sweeten)
• 1/3 cup cornflour
• Salt
• 5 large egg yolks, beaten
• 2 teaspoons vanilla extract
• 5 ripe bananas.

       PREPARATION 

• Heat 4 cups of the milk and 3 mashed bananas in a large saucepan over medium heat until steaming.

• Mix the sugar, corn starch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk.

• Whisk half of the hot milk into the egg mixture until smooth, then gradually whisk the egg-milk mixture into the pan. Cook over medium heat, whisking constantly, until the mixture boils. Continue to whisk until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and stir in the vanilla extract.

• Cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on top of the pudding and refrigerate until completely cooled and thickened, about 4 hours.

• One hour before serving, whisk the pudding vigorously until smooth and creamy. Gently fold in 3/4 of the sliced bananas. Cover with plastic wrap and refrigerate for 1 hour. Spoon the pudding into six to eight individual cups and top with the remaining banana slices.

• Enjoy!