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Ingredients Jump to Instructions ↓

  1. 1/4 cup sugar

  2. 1 1/2 Tbsp cornstarch

  3. 1 1/2 cups whole milk Yolks from

  4. 3 large eggs

  5. 1 bar (4 oz) bittersweet chocolate, chopped

  6. 1 tsp vanilla extract

  7. 2 ripe medium bananas About 35 mini Oreo cookies

Instructions Jump to Ingredients ↑

  1. Have ready four 1-cup-capacity dessert or parfait glasses.

  2. Whisk sugar and cornstarch in a medium saucepan to mix. Whisk in milk until well blended, then the yolks. Bring to a boil over medium heat. Boil, whisking to keep milk from sticking to pan, 2 minutes or until thickened.

  3. Remove from heat; stir in chocolate until melted and smooth, then stir in vanilla.

  4. Pour into a small metal bowl; cover surface of pudding directly with plastic wrap (to keep skin from forming). Refrigerate 1 hour or until cold.

  5. To serve: Peel and slice bananas. Spoon alternating layers pudding, mini Oreos and bananas into dessert glasses. Planning Tip: Can be made through Step 4 up to 3 days ahead.

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