Gingery Banana Pudding with Bourbon Cream

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Gingery Banana Pudding with Bourbon CreamRecipe
Photo: José Picayo; Styling: Jocelyne Beaudoin
8 servings


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1/2 cup sugar
5 tablespoons cornstarch
1/8 teaspoon salt
4 cups 1% low-fat milk, divided
2 large egg yolks
2 teaspoons vanilla extract
4 ripe bananas, divided
12 gingersnaps, crumbled and divided
1/2 cup heavy whipping cream
1 teaspoon sugar
1 tablespoon bourbon (optional)
1/4 cup chopped pecans, toasted
2 tablespoons minced crystallized ginger


1. Combine first 3 ingredients in a saucepan. Gradually whisk in 3 cups milk. Heat to 180° or until tiny bubbles form around edge (do not boil).

2. Combine remaining 1 cup milk and yolks; stir with a whisk. Gradually add 1 cup hot milk mixture to yolk mixture, whisking constantly. Add egg yolk mixture to pan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture cools, stirring occasionally. Cover surface of pudding with plastic wrap. Refrigerate 2 hours or until chilled. Mash 2 bananas; cut remaining 2 bananas into 1/4-inch-thick slices. Stir mashed and sliced bananas and half of gingersnaps into pudding; chill 30 minutes.

3. Combine cream and 1 teaspoon sugar in a medium bowl. Beat with a mixer at high speed until stiff peaks form; stir in bourbon, if desired.

4. Spoon 2/3 cup pudding into each of 8 dessert glasses; divide remaining gingersnaps among servings. Top each serving with 2 tablespoons whipped cream, 1 1/2 teaspoons pecans, and 3/4 teaspoon ginger.

Created date

November 2010

Nutritional Information

Calories 311
Fat 10.5 g
Satfat 5 g
Monofat 3.9 g
Polyfat 1 g
Protein 6.3 g
Carbohydrate 48.9 g
Fiber 2 g
Cholesterol 76 mg
Iron 1.2 mg
Sodium 176 mg
Calcium 177 mg