Banana Gingersnap Pudding

Name: Banana Gingersnap Pudding
Yield: 4 serving(s)
Ingredients: 1/3 cup sugar; 2 1/2 tablespoons cornstarch; 2 cups low-fat milk; 1 large egg, beaten; 3 tablespoons dark rum; 4 medium bananas, sliced; 12 gingersnaps or 12 ginger crisps

(2)

Recipe by Tonkcats

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READY IN:

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

¹⁄₃

cup sugar
2 ¹⁄₂

tablespoons cornstarch
2

cups low-fat milk
1

large egg, beaten
3

tablespoons dark rum
4

medium bananas, sliced
12

gingersnaps or 12 ginger crisps

DIRECTIONS

Mix sugar and cornstarch together.
Pour milk into medium-size microwaveproof bowl.
Whisk in sugar mixture until cornstarch dissolves.
Microwave on high 4 minutes, stirring once. Whisk a little of the hot milk mixture into beaten egg; return to bowl.
Sti r in rum.
Microwave on high 1 to 2 minutes longer until custard thickens.
Remove from heat; cool slightly.
Slice a layer of bananas into each of 4 individual dessert dishes.
Add a layer of cookies and top with another layer of bananas.
Pour custard over top bananas.
Serve warm or chilled.
Conventional method: Mix sugar and cornstarch in medium saucepan; stir in milk.
Cook, over medium heat, stirring constantly until mixture begins to boil.
Whisk some of hot milk mixture into beaten egg; return to saucepan.
Bring to boiling, cook 1 minute. Follow procedure above.