This is a modified version of a recipe that I found. We tried it last night. It's simple to do & our kid loved getting to be the sous chef. We let it set in the fridge overnight. This morning kiddo was so eager to try it! There are no new ingredients in it, so they got a good spoonful before heading off to preschool. They loved the taste enough to overlook that it was still pretty soupy. Next time we make it, we will be adding more banana and/or arrowroot in attempts to thicken it better. We used milk. I don't know how well a substitute will work - maybe if adjusting the thickener enough.
1/2 cup evaporated cane juice sugar
2 tablespoons + 2 teaspoons arrowroot
dash of salt (non-iodized)
3 cups milk or milk substitute
6 egg yolks
2 bananas, ripe, but not overly ripe
Beat your eggs in a small bowl and set aside.
In a saucepan, combine sugar, starch and salt. Place on the stove on medium heat.
Gradually add milk while stirring. Cook until mixture comes to a boil.
Stir about half of the hot mixture slowly into the egg yolks, while whisking; and return the egg mixture to the sauce pan.
Cook until the pudding is thick enough to coat the back of a spoon, about 5 minutes.
Remove from the heat; whisk in banana puree.
Pour in serving glasses or cups and chill for at least 4 hours or overnight.