2 cups H-E-B Milk
2 H-E-B Eggs
1/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon Alcirelli Vanilla Extract
4 bananas, peeled
2010-12-18 whole vanilla wafers or gingersnap cookies, coarsely crushed
Whisk milk, eggs, sugar, cornstarch and salt together in a medium heat-proof bowl. Place 2 inches of water in a 2-quart saucepan. Bring to a boil over Medium-High heat. Reduce heat to Medium-Low and place bowl with milk mixture over pot of simmering water. Whisk constantly and cook mixture 8 to 10 minutes or until thickened. (Pudding may also be cooked in the top of a double-boiler placed over simmering water.)
Remove from heat and add vanilla; whisk to blend.
Slice bananas; place into each of six 8-ounce bowls, evenly divided, or spread slices over bottom of a 1 1/2-quart serving dish. Place vanilla wafer in a single layer or sprinkle crumbled gingersnaps over bananas; spoot hot pudding over top. Be sure bananas are submerged in pudding.
Let stand a few minutes to cool slightly. Garnish with crumbled gingersnaps and serve warm or refrigerate and serve cold with additional cookies, if desired.
No Nutritional Information Available
Be the first to rate this recipe.
Have you tried this dish? Let others know what you think!