Reviewed: Apr. 20, 2012

ALWAYS THE "BEST OLD FASHIONED RECIPE"

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Reviewer:

paverman

Cooking Level: Intermediate

Home Town: Montgomery, Alabama, USA

Living In: Orlando, Florida, USA

Reviewed: Jan. 19, 2012

LOVE IT! i added 1 1/2 - 2 extra banana's because of how sweet it was. This even out the taste.

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Reviewer:

edilbim

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Reviewed: Sep. 12, 2011

This recipe is great -- except for being too sweet. That is the only reason that I gave it 4 stars. I only used 1/3c sugar after seeing other rmks about it being too sweet & I still felt like it was too much. Next time I'll use slightly less than 1/3c per batch. Other than this it's a great recipe. I also prefer more vanilla, but it's fine the way it is too.

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Reviewer:

robyn

Cooking Level: Intermediate

Reviewed: Sep. 11, 2011

easy to make and great tasting

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Reviewer:

plumber bob

Living In: Helensville, Auckland, New Zealand

Reviewed: Aug. 7, 2011

It tasted okay...not the best i've ever had, it never really set and i waited for 3 hours. I don't think i will make this again.

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Reviewer:

4everEmily

Cooking Level: Intermediate

Reviewed: Jul. 18, 2011

Great recipe - My personal preference is less sugar and fewer egg yokes. I doubled the recipe but then used only 3 egg yokes and 1/2 cup of sugar. Makes a delicious pudding (less custardy) this way!

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Reviewer:

christy

Reviewed: Jun. 13, 2011

This recipe was super easy and tasted so great! would recommend to anyone who likes to cook!

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Reviewer:

jendelo313

Reviewed: Mar. 20, 2011

eh.. It was okay. The custard turned out kind of runny. Make sure you don't stir to much and to use a sieve. NEVER use a mixer to blend the bananas in the custard.

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Reviewer:

kittykat

Reviewed: Feb. 4, 2011

excellent recipe...just like my mother's! vanilla wafers, banana slices, fresh whipped cream, and chilled...indeed! for an added dimension, crushed pineapple can be added to the custard, and you can cut the vanilla extract, if desired...

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