Banana Pudding

I had some overripe bananas and didn't feel like making the same old banana bread or muffins.  This banana pudding was excellent, creamy, sweet, and so comforting.  It's good warm or chilled.


Ingredients

• 2-3 very ripe bananas
• 1 cup milk (I used skim)
• 1 cup whipping cream
• 1/4  cup sugar (up to a 1/3 if your bananas aren't OVERripe)
• 3 tablespoons cornstarch
• dash salt
• 3 egg yolks
• 1 teaspoon vanilla

Directions

1. Place bananas, milk, and cream in a saucepan. Heat over medium-high heat until hot, but not boiling. Mash bananas and mix into milk. (This will give you chunky pudding, if you'd prefer smooth use an immersion blender)
2. In a separate small dish, mix together sugar, cornstarch, and salt. When milk mixture is almost boiling, add sugar mixture and mix well.
3. In a small dish, lightly beat egg yolks. 
4. Place a small amount (about ½ cup) of the milk mixture into the eggs. Mix together, and return mixture to the saucepan.
5. Bring pudding to a boil, and boil for 1-2 minutes, stirring occasionally.
6.  Place in individual ramekins or one large bowl, cover with plastic, and chill for at least an hour. Pudding can also be eaten warm.