uncooked egg yolk(s)
packed brown sugar
⅔ cup(s), dark variety
2 medium, sliced
- Combine the egg yolks, sugar, cornstarch, and vanilla in a large bowl; mix well.
- Heat the milk to a simmer in a large saucepan over medium heat. Slowly pour the hot milk into the egg mixture, beating constantly with a wire whisk. Return the mixture to the pan and bring to a simmer over medium-low heat, whisking constantly. Let the mixture simmer, whisking constantly, until thickened, about 2 minutes. Remove from the heat, then stir in the butter until it melts.
- Pour the hot pudding into 8 custard cups. Immediately place a piece of wax paper directly onto the surface of each pudding to prevent a skin from forming. Cover and refrigerate until chilled, at least 3 hours or up to 3 days. Top with the sliced bananas just before serving. Yields scant 1⁄2 cup pudding and 1⁄4 of a banana per serving.