Gingery Banana Pudding with Bourbon Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
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 |
Directions:
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.
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