Name: Gingery Banana Pudding With Bourbon Cream
Yield: 4 servings
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

1
Combine first 3 ingredients in a saucepan. Gradually whisk in 3 cups milk. Heat to 180u00b0 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.

Gingery Banana Pudding With Bourbon Cream

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