aking homemade pudding is easy, but you have to work quickly if your pudding is to set correctly. Use a heavy, medium-sized saucepan and a rubber spatula for best results. If you don't want to use individual ramekins, try a large souffl? dish or glass pie pan. Set aside 10-15 minutes to concentrate on making this calcium-rich, potassium-packed dessert.
- 3 ripe organic bananas
- 1/2 cup sugar
- 5 tablespoons cornstarch
- 1/8 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 2 3/4 cups Horizon Organic low-fat 1% milk
- 2 teaspoons Horizon Organic butter
- 1 teaspoon Morton & Basset vanilla extract
- - plastic wrap
Cut one banana into thin slices. Line the bottom of seven 6-ounce ramekins with a layer of sliced bananas. Set ramekins aside. Mash one banana well and set aside.
In a medium saucepan, whisk together sugar, cornstarch, salt, nutmeg, and cinnamon. Whisk in about 1/3 cup of the milk until cornstarch dissolves. Gradually pour in the rest of the milk and the butter.
Turn on heat to medium and begin to cook. Use the rubber spatula to slowly stir the pudding constantly in large sweeping motions, scraping the sides and bottom of the pan. When mixture is thickened and coats the spatula, turn heat to low and begin to stir quickly in little circles all over the pan. Simmer for one minute, stirring constantly.
Remove from heat and gently stir in vanilla and mashed banana. Immediately divide the pudding among the six ramekins. Place plastic wrap directly on the surface of the pudding cups and refrigerate for at least two hours. When ready to serve, slice remaining banana and garnish pudding tops with banana slices.
Each 6-ounce serving contains:||