Rating: 3 stars
47 Ratings
  • 5 star values: 9
  • 4 star values: 10
  • 3 star values: 14
  • 2 star values: 10
  • 1 star values: 4
  • 47 Ratings
Dawn Perry

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Credit: David Meredith

Recipe Summary

hands-on:
25 mins
total:
7 hrs 25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the sugar, cornstarch, and salt in a large pot. Gradually whisk in the egg yolks, then the milk and ½ cup of the heavy cream.

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  • Cook over medium-high heat, whisking constantly, until thickened and beginning to bubble, 4 to 5 minutes. Reduce heat to medium-low and cook, whisking constantly, until the pudding starts to pull away from the edge of the saucepan, 1 minute more. Remove from heat and pour through a fine-mesh sieve into a clean bowl, pushing the pudding through gently with a spatula or spoon. Add the butter and vanilla and stir until melted.

  • Cover with plastic wrap (directly on the surface of the pudding) and refrigerate until cold and firm, at least 3 hours.

  • Beat the remaining 1½ cups of heavy cream with an electric mixer until soft peaks form, 2 to 4 minutes. Fold the cream into the pudding mixture.

  • Line the bottom of a 2-quart serving dish or a large bowl with half the gingersnaps. Top with half the bananas, then half the pudding; repeat. Cover tightly with plastic wrap and refrigerate for at least 4 hours.

  • Just before serving, top with the gingersnap crumbs. Serve drizzled with the Banana Caramel.

Nutrition Facts

559 calories; fat 31g; saturated fat 18g; cholesterol 145mg; sodium 336mg; protein 6g; carbohydrates 67g; sugars 33g; fiber 3g; iron 3mg; calcium 129mg.
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