| 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
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