Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1 1/2 cups gingersnap cookie crumbs

  3. 9 tbsp. sugar, divided

  4. 3 tbsp. melted butter

  5. 2 cups heavy whipping cream

  6. 6 large egg yolks

  7. 1 tbsp. dark rum

  8. 1 tsp. vanilla extract

  9. 2 large, ripe bananas, peeled and thinly sliced

Instructions Jump to Ingredients ↑

  1. Stir together gingersnap crumbs, 3 tbsp. sugar and melted butter in a medium bowl. Place cream in a medium saucepan over medium high heat and bring to a simmer. Whisk together yolks and remaining 6 tbsp. sugar in a large bowl. Gradually whisk in the hot cream. Return the cream mixture to the saucepan and cook, stirring, over medium low heat until thickened but not boiling. Strain the custard into a medium bowl. Stir in rum and vanilla. Place 1 tbsp. of the gingersnap mixture into the bottom of each of 8 custard cups. Place 6 to 8 banana slices into each cup. Divide the warm custard between cups. Refrigerate 30 minutes.

  2. Preheat oven to 350 degrees. Spoon 2 tbsps. of the gingersnap mixture over the top of each custard cup. Place the cups in a large baking pan. Add enough hot water to the pan to come halfway up the sides of the cups. Bake about 35 minutes until the custard is just set in the middle. Cool Betty's slightly before serving.


Send feedback