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Mini Banana Puddings

Custard Cup Mini Banana Puddings

Mini Custard Cup Banana Puddings made with milk and served in 6 oz custard cups.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 6
Author Cookie Madness


  • 1/3 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt pinch
  • 1 1/2 whole milk cold
  • 2 large egg yolks
  • 3/4 teaspoon vanilla extract
  • 1 tablespoon butter
  • 2 large bananas
  • 1/2 cup heavy whipping cream
  • Sugar and vanilla to taste about 1 teaspoon sugar and ¼ teaspoon vanilla


  • In a 3-quart saucepan (not yet set over heat), stir together the sugar, cornstarch and salt. Gradually add the cold milk, stirring until smooth.
  • In a second bowl or in a large Pyrex measuring cup, whisk the egg yolks and keep the bowl next to the stove.
  • Set the saucepan with the milk mixture over medium heat and cook until mixture simmers, stirring often. When mixture starts to simmer, spoon out about ¼ cup of the hot milk mixture and stir it into the egg yolks until smooth. Add the milk/egg yolk mixture back to the saucepan and continue stirring until mixture thickens and boils. Continue stirring and boiling (gently) for 1 minute.
  • Remove thickened mixture from heat and add butter. Stir until butter is melted, then stir in vanilla. Let cool for about 10-15 minutes before assembling.
  • Prepare custard cups. Lay a vanilla wafer on the bottom of each custard cup, then add two or slices of banana. Spoon a little less than 2 T. of the vanilla mixture over the wafers and banana, then repeat, but this time layer 2 vanilla wafers, more banana and about 2 t. of the vanilla pudding. Cover cups with plastic wrap and keep chilled until you are ready to make the cream. Note: Chilling will also soften the cookies a bit.
  • To make the whipped cream, whip cream and sugar until stiff peaks form, then beat in the vanilla. Spoon on top of chilled banana cream pie cups.