Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Liza Schoenfein
Recipe by Cooking Light December 2010

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Credit: José Picayo; Styling: Jocelyne Beaudoin

Recipe Summary test

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

  • 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.

  • 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.

Nutrition Facts

311 calories; fat 10.5g; saturated fat 5g; mono fat 3.9g; poly fat 1g; protein 6.3g; carbohydrates 48.9g; fiber 2g; cholesterol 76mg; iron 1.2mg; sodium 176mg; calcium 177mg.
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