Chapter 8
Satisfying Banana Ginger Caramel Pudding
3/4 cup sugar
2 tablespoons cornstarch
3 cups milk
4 egg yolks
1 teaspoon vanilla extract
1/2 stick butter
3 medium ripe bananas, sliced
1 small box Ginger Snaps (you’ll need about 12-16)
2 tablespoons caramel topping of your choice
Mix together sugar and cornstarch and add milk. Cook in the top of a double boiler or over low heat, stirring constantly until it thickens—don’t leave it alone! Beat egg yolks and temper with a little of the hot custard; stir. Add egg mixture to custard pot and cook 2 more minutes. Take off heat and add vanilla and butter. Let cool. In a 9x9 inch ovenproof baking dish, alternate pudding, bananas, and ginger snaps, beginning with pudding and ending with pudding. Drizzle caramel over the top.
Serves 8
