my go to custard/pudding recipe then ad-libbed from there.
Mix 1/4 C raisins with 1 TB vanilla extract, 1 TB hot water and 1 TB cinnamon. Stir and set aside.
Caramelize in a wide heavy pan until bubbling:
2 TB butter
1/4 tsp sea salt
1/4 C packed brown sugar
Pour out 2/3 of hte mixture into a heat safe container and reserve for later.
Add 2 cut up ripe bananas to the pan with the remaining caramel and heat and stir until you can smell the banana.
Blend the carmelized banana mixture with 2 C whole milk.
Return the banana-milk to the saucepan. Bring to a slow simmer.
Meanwhile, beat 3 eggs with 3 TB cornstarch. (I use an electric mixer b/c you don't want clumps of eggs- they might set up when mixed with the hot milk)
Once the milk is slowly simmering, temper the egg mixture and slowly incorporate eggs into the milk while whisking/stirring to prevent clumping. Continue cooking over medium heat until the custard sets up and gets thick.
Carefully stir in the reserved caramel and the raisin mixture. You want to stir just enough to get swirls in the custard.
Pour or spoon into small canning jars or ramekins. Serve hot, or refridgerate and serve cold.