Honey Banana Pudding

Make cooking with honey much easier by lightly spraying your measuring cup with cooking spray – it should pour out very easily.

1/3 cup raw honey
2 tablespoons cornstarch
½ teaspoon salt
2 cups 2% milk
2 egg yolks
2 teaspoons butter
1 teaspoon vanilla
2 bananas (not too green, not overly ripe - we want these bananas just right)
toasted almonds for garnish

Place egg yolks in a medium sized heat-proof bowl and beat slightly. Set aside. Pour a small amount of the milk into a saucepan. Add raw honey, cornstarch and salt. Stir until cornstarch is blended. Add remainder of the 2 cups milk. Stirring constantly, cook over medium heat until mixture boils. Boil 1 minute. Remove from heat. Gradually stir half of hot mixture into egg yolks. Then blend back into mixture in saucepan. Boil 1 minute more, stirring constantly. Remove from heat. Stir in butter and vanilla. Cover surface of pudding with plastic wrap or parchment paper and let stand at room temperature for 20 minutes. Add sliced bananas and serve right away or chill and serve later in the day. Garnish with toasted almonds.

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