Banana Gingersnap Pudding

• cup sugar↗1⁄3 cup
• tablespoons cornstarch↗2 1⁄2 tablespoons
• cups low-fat milk↗2 cups
• large egg, beaten↗1
• tablespoons dark rum↗3 tablespoons
• medium bananas, sliced↗4
• gingersnaps or 12 ginger crisps12

Step-by-step instructions

1. 1

   Mix sugar and cornstarch together.

2. 2

   Pour milk into medium-size microwaveproof bowl.

3. 3

   Whisk in sugar mixture until cornstarch dissolves.

4. 4

   Microwave on high 4 minutes, stirring once. Whisk a little of the hot milk mixture into beaten egg; return to bowl.

5. 5

   Sti r in rum.

6. 6

   Microwave on high 1 to 2 minutes longer until custard thickens.

7. 7

   Remove from heat; cool slightly.

8. 8

   Slice a layer of bananas into each of 4 individual dessert dishes.

9. 9

   Add a layer of cookies and top with another layer of bananas.

10. 10

    Pour custard over top bananas.

11. 11

    Serve warm or chilled.

12. 12

    Conventional method: Mix sugar and cornstarch in medium saucepan; stir in milk.

13. 13

    Cook, over medium heat, stirring constantly until mixture begins to boil.

14. 14

    Whisk some of hot milk mixture into beaten egg; return to saucepan.

15. 15

    Bring to boiling, cook 1 minute. Follow procedure above.