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Can I make the custard for banana pudding today for tomorrow

8 years ago

I’ve committed to bring banana pudding to a “country style“ dinner tomorrow night. I had planned to make it today, but the bananas are not quite ripe enough. Tomorrow I’m slammed with other commitments. Can I make and refrigerate the custard today, then warm it slightly tomorrow to make it spreadable, and continue the recipe? This is the recipe I use:

Please do not suggest that I use a different recipe. If this one can’t be adapted to my needs, I’ll switch to Lemon Ice Box Pie (from Eagle Brand label)

Featured Answer

chloebud

8 years ago

last modified: 8 years ago

Yes...should be fine. Instead of rewarming the custard, I would just take the chill off a bit to room temp, then spread or kind of smoosh with a spoon/spatula for layering.

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Comments (7)

chloebud
8 years ago
Just wanted to add I've done something similar...no problem.
bbstx thanked chloebud
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Olychick
8 years ago
I would just let it warm a bit from the refer and then stir it well before spooning it into the baking dish, just to make sure the chill is off before baking.
bbstx thanked Olychick
bbstx
Original Author
8 years ago
Okay, kids, the custard is made and in the fridge with plastic wrap touching the surface. I forgot about having the plastic wrap touch the surface but I remembered soon enough that the “skin” wasn’t too bad. A little whip with my whisk and all was good.
chloebud
8 years ago
Great! Gotta love it when food prep can be done in advance. :-)
bbstx thanked chloebud
bbstx
Original Author
8 years ago
I know you’ve all been waiting with bated breath for the outcome. Making the custard ahead worked like a charm! I let it sit out for about 30 minutes (the length of a power nap), then sliced the bananas and completed the recipe. It was a hit! Thanks for all the words of encouragement and help!
chloebud
8 years ago
:-) :-) :-) !!! There's so much food prep that can be done in advance. It's a major focus of mine.

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