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Banana Gingersnap Pudding

(1 Votes)


  • 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 ginger crisps

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. Stir 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. Yield: 4 servings

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