This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Banana Gingersnap Pudding
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- #8204
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
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
directions
Mix sugar and cornstarch together. Pour milk into medium-size microwave-proof 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 individual dessert dish. 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.
added by
tonkcats
nutrition data
373 calories, 5 grams fat, 71 grams carbohydrates, 8 grams protein per serving.
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reviews & comments
September 5, 2012
I made these into dessert "shots". I used tall shot glasses and crumbled the cookies and cubed the bananas. It was super impressive!