A long time ago my Grandmother, whom I call Nannie Black, would make Banana Pudding for us on special occasions. Me, who has NEVER been fond of bananas, LOVED this pudding. I knew one day I when I had a home of my own I would want to make it just the way she did, for my family.
So… when I was a young gal still at home I began trying my hand at Nannie’s way.
It is a family favorite and we have it from time to time.
What does this have to do with Raspberries and Cream?!?!
Have I completely went into time warp and forgot the reason we are here???
The reason I brought all that up, was the pudding/creamy part of the pudding is what I am going to use for our dessert today!
It is sweet and creamy and delicious, and the rich yellow color comes from our fresh eggs of course. If you can swing good, fresh eggs… make this dish with them, you won’t be sorry!
Here is exactly how my Nannie told me to make it.
- Put 3-4 egg yolks in a blender
- add 1-11/2 cup sugar
- 2 tsp vanilla
- fill blender 3/4 way full with milk or cream
- add 4 heaping tsp of cornstarch
Now, blend until combined and pour into a saucepan over medium heat and stir constantly until mixture becomes thick.
Of course you can get fancy and chill the mixture over ice quickly or you can run it through a sieve to get out any lumps, but mine is just straight up, no frills. 🙂
…. and completely delicious! 🙂
*Also my friends… speaking of my Nannie Black. She will be in surgery this morning. Please uplift her in your prayers. God knows who my Nannie Black is.