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| I can eat this as it is or use as a wonderful filling for cupcakes! My mom use to make this one to fill cakes with. Great on poundcakes too with caramel ice cream topping and more fresh bananas along with a mound of freshly whipped cream... |
1/4 cup sugar
2 tablespoons corn starch
pinch of salt
1 ripe banana mashed well
2 egg yolks beaten
1 1/2 cups whole milk
1 teaspooon vanilla
In a small saucepan, combine sugar, cornstarch, and salt. Add banana, egg yolks, and vanilla then place over medium-low heat and slowly whisk in milk until thoroughly combined. Cook 3 to 5 minutes, or until mixture comes to a boil and thickens, whisking continuously.
Spoon into individual dessert dishes and chill. Chill first before using as a filling as well.
