Gingery Banana Pudding w/ Bourbon Cream

By chefjaci

Calories:311
Fat:10.5g (sat 5g,mono 3.9g,poly 1g)
Protein:6.3g
Carbohydrate:48.9g
Fiber:2g
Cholesterol:76mg
Iron:1.2mg
Sodium:176mg
Calcium:177mg

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

Details

Servings 8

Preparation

Step 1

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.