Banana Gingersnap Pudding - cooking recipe

Ingredients

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

Preparation

Mix sugar and cornstarch together.
Pour milk into medium-size microwaveproof bowl.
Whisk in sugar mixture until cornstarch dissolves.
Microwave on high 4 minutes, stirring once. Whisk a little of the hot milk mixture into beaten egg; return to bowl.
Sti r in rum.
Microwave on high 1 to 2 minutes longer until custard thickens.
Remove from heat; cool slightly.
Slice a layer of bananas into each of 4 individual dessert dishes.
Add a layer of cookies and top with another layer of bananas.
Pour custard over top bananas.
Serve warm or chilled.
Conventional method: Mix sugar and cornstarch in medium saucepan; stir in milk.
Cook, over medium heat, stirring constantly until mixture begins to boil.
Whisk some of hot milk mixture into beaten egg; return to saucepan.
Bring to boiling, cook 1 minute. Follow procedure above.