Ingredients Jump to Instructions ↓

  1. 1/2 vanilla bean, split lengthwise

  2. 3 cups low-fat milk

  3. 1 large egg

  4. 1/3 cup granulated sugar

  5. 3 tablespoons cornstarch

  6. 3 tablespoons malt powder, (see Note)

  7. 1/4 teaspoon salt

  8. 1 large ripe banana

  9. 2 tablespoons Cognac, or other brandy

  10. 1 teaspoon lemon juice

  11. Chocolate Cookie Cups, (recipe follows)

  12. Silky Chocolate Sauce, (recipe follows)

  13. Chocolate curls, for garnish (see Tip), optional

Instructions Jump to Ingredients ↑

  1. Scrape vanilla bean seeds with a paring knife into a medium saucepan; add milk and vanilla bean. Heat over low heat until steaming, about 10 minutes.

  2. Meanwhile, whisk egg, sugar, cornstarch, malt and salt in a medium bowl until smooth. Gradually whisk in hot milk, then return mixture to pan.

  3. Cook the milk mixture, whisking constantly, over medium heat, until it thickens and comes to a simmer, 3 to 5 minutes. Strain through a fine sieve into a bowl. Discard vanilla bean. Place a piece of plastic wrap directly on pudding. Refrigerate until cold, 4 hours or overnight.

  4. Just before serving, peel and dice banana. Place in a small bowl and toss with Cognac and lemon juice. Stir into pudding.

  5. To assemble, divide cookie cups among 8 plates and spoon in pudding. Drizzle 3 tablespoons chocolate sauce around each cup. Top pudding with chocolate curls, if desired. Serve immediately.


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