Ingredients:
1 1/2 Cup(s) gingersnap cookies; coarse ground
4 109/157 Ounce(s) sugar
-1
2 Cup(s) heavy cream
6 egg yolks
1 Tablespoon(s) dark rum
1 Teaspoon(s) vanilla
2 very ripe bananas; cut into 1/8 inch rounds |
Directions: Mix ground gingersnap cookies, 3 T sugar and butter in medium bowl to
blend.
Bring cream to a simmer in heavy medium saucepan over medium high heat.
Whisk egg yolks and remaining 6 T sugar in large bowl to blend. Gradually
whisk hot cream into yolk mixture. Return mixture to saucepan and stir
over medium low heat until custard thickens slightly and leaves path on
back of spoon when finger is drawn across, about 4 minutes. (Do not boil!)
Strain into medium bowl; mix in rum and vanilla.
Place 1 T gingersnap mixture in bottom of each of eight 1/2cup souffle
dishes or custard cups. Fan 6 to 8 banana slices on top. Pour warm
custard over bananas (about 1/4 cup for each). Refrigerate 30 minutes.
Preheat oven to 350F . Top each dessert with 2 more T gingersnap mixture.
Place desserts in large roasting pan. Pour enough hot water into pan to
come halfway up sides of dishes. Bake until custard is just set in center,
about 35 minutes. Serve war.
(Can be made 1 day ahead. Cool completely. cover and refrigerate. Serve
cold or rewarm in microwabe until heated through, checking temperature
every 20 seconds.)
Contributor: Bon Appetit July 2003
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