Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

September 2018

Desserts Recipes

Vegetarian Recipes

Harvest Hot Pot

Harvest Hot Pot Recipe
8 oz Pearl barley 2 ts Sunflower oil 8 oz Shallots or onion 2 Small leeks 1 Large potato, d...

read more

Banana Custard Pudding Recipe

Banana Custard Pudding recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Banana Custard Pudding recipe  PDF


2 1/2 c Sugar
1/2 c All purpose flour
1/4 c Cornstarch
7 c Milk
4 Egg yolks, beaten
1/4 c Butter, softened
1 ts Vanilla e tract
1 pk (12 oz) vanilla wafers
9 Med bananas, peeled and amp sliced
Combine sugar, flour, and cornstarch in a medium mi ing bowl. Mi well, and set aside. Pour milk into a large saucepan cook over medium heat until candy thermometer registers 160 deg F. Gradually stir one fourth of hot milk into yolks stir into reserved dry ingredients, and add to remaining hot milk. Cook, stirring constantly, until mi ture thickens and coats the spoon. Remove from heat, and stir in butter and vanilla. Let cool to room temperature. Line bottom of a 13 9 2 inch baking dish with one third of the vanilla wafers. Arrange half of banana slices over wafers top with half of cooled custard. Repeat layers, reserving one third of wafers to crumble and sprinkle over custard. Chill thoroughly. Yield: 20 to 25 servings.

Banana Custard Pudding recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
748 people have voted
Last Reviewed on 2018-09-18



Tuesday, Sep 18 2018 Download & Print Banana Custard Pudding recipe  PDF   Desserts recipes RSS   New

2018 Best Cooking Recipes

New Recipes

Beef Stroganoff Ii

New Cooking Recipes

Chicken SzechuanStyle with Sesame Paste
Chicken SzechuanStyle with Sesame Paste Recipe


2 Whole chicken beasts, Skinned and boned 2 tb Szechuan peppercorns 4 tb Sesame paste 3 tb Green tea 2 tb Wine vinegar 2 1/2 ts Soy sauce 3 tb Peanut oil 2 ts Crushed red pepper 3 Slices fresh ginger, minced 1 Scallion (white part only), Chopped 1 cl Garlic, minced fine 1 1/2 tb Dry sherry or Shaoshing wine 1/2 ts Cayenne pepper Lettuce leaves or you substitute 2 whole chili peppers, crushed. In a pot, poach the chicken breasts in a little boiling water for 10 minutes until white and opaque. In a dry frying pan, toast the Szechuan peppercorns over ...

Cooking Magazines: Slow Cooker Chicken Recipes » September 2018   Slow Cooker Chicken recipes RSS   Thumsb up

Dish Of The Day

TurkeySpinach Casserole

TurkeySpinach Casserole Recipe
6 sl Bacon 1/2 c Onion chopped 1 1/2 c Rice cooked 10 oz Frozen chopped spinach drained wel...
read more

Category: » Soup Recipes

View more dishes

>