| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | 1994 | 2 | servings | |
INGREDIENTS
| 2 1/2 | tb | Sugar |
| 2 1/2 | ts | Cornstarch |
| 1 | ds | Salt |
| 3/4 | c | Skim milk |
| 1 | Egg yolk | |
| 1/2 | c | Sliced ripe banana |
| 1/4 | ts | Vanilla extract |
| 8 | Vanilla wafers |
INSTRUCTIONS
Combine first 3 ingredients in top of a double boiler. Gradually add milk and yolk; stir well. Place over simmering water; cook 4 minutes or until smooth and thickened, stirring constantly. Remove from heat; stir in banana and vanilla. Divide mixture evenly between 2 (6-ounce) custard cups. Arrange 4 cookies around edge of each cup, pushing cookies into pudding. Cover with plastic wrap; chill at least 2 hours. Yield: 2 servings SOURCE: Cooking Light YEAR: 1994 ISSUE: Jan/Feb PAGE: 86 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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