Serves 4.
Note: You'll need four (6-ounce) ramekins or cups. The puddings need to set up in the refrigerator for at least 4 hours, and up to 3 days. From Ellie Krieger.
• 1 1/2 c. cold whole milk
• 2 tbsp. plus 1 1/4 tsp. cornstarch
• 1/8 tsp. salt
• 1 egg yolk
• 1/4 c. pure maple syrup
• 1/2 tsp. vanilla extract
• 1 large ripe, firm banana, peeled
• 1/3 c. coarsely crushed whole-grain graham crackers
Directions
Combine the milk, cornstarch and salt in a heavy-bottomed, medium pot, whisking until the cornstarch has dissolved. Place over medium heat; cook, whisking constantly, until the mixture comes to a gentle boil, then reduce the heat to low and cook for 2 minutes, whisking often, to form a loose paste.
Place the egg yolk in a medium bowl; whisk in a few tablespoons of the hot milk mixture until well blended, then pour all the tempered egg mixture into the pot. Bring to a boil over medium-high heat, whisking frequently, for 2 minutes, until thickened further.
Remove from the heat; whisk in the maple syrup and vanilla extract. Thinly slice the banana.
Distribute about a third of the pudding among the ramekins or cups, then place a few banana slices over each. Top that with more of the pudding, then add another layer of banana. Spoon the remaining pudding over the layer of fruit.
Cover and refrigerate for at least 4 hours, and up to 3 days. Scatter graham cracker crumbs over the top of each portion just before serving.
Nutrition information per serving:
Calories200Fat5 gSodium160 mg
Carbohydrates36 gSaturated fat2 gTotal sugars14 g
Protein5 gCholesterol55 mgDietary fiber1 g
Exchanges per serving: ½ fruit, 2 carb, 1 med-fat protein.
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