Light Custard Pudding with Lady Fingers & Bananas
This dessert dish is for all the banana lovers. Usually banana bread is on the list to be made but we wanted something light, fluffy and creamy after lunch so I said why not banana pudding. I created custard cream with cinnamon and all spice. In the pantry had pack of Italian Lady fingers. My kids love those cookies. They are so crispy and delicious. Ladyfingers, are light and sweet sponge cakes roughly shaped like a large finger. They are called savoiardi in Italian, or in French biscuits à la cuillère or boudoirs. In the UK they may be called sponge-fingers, trifle sponges or boudoir biscuits. In Serbia, they are called piskote.
And off course we need bananas. From the egg white leftovers, why not the meringue on the top?
Perfect Spring dessert, well almost Spring, it’s coming in a few days:)
Light Custard Pudding with Lady Fingers & Bananas
2/4 cup cup light brown sugar
1/3 cup whole wheat pastry flour
4 medium egg yolks
2 cups non fat milk
1 tea spoon organic vanilla sugar
1/4 tea spoon cinnamon
1/4 tea spoon all spice
4 ladyfinger cookies, broken
2 medium ripe bananas, peeled and sliced
4 medium egg whites
1/4 teaspoon cream of tartar
2 tablespoon powder sugar
1/2 tea spoon organic vanilla sugar
In a large sauce pan over medium heat, bring around 2 inches of water to boil. In a medium stainless steel pot, whisk together the sugar and flour. Add the egg yolks, milk and spices.
Place the bowl over the pan of water and cook, stirring until the mixture is pudding is thick for about 12 minutes.
Remove from the heat.
Using oven proof ramekins, layer the cookies and bananas.
Add creamy warm pudding, custard.
Set aside.
Preheat oven to 425F.
Using stand mixer with whip attachment whip the egg whites until frothy. Add cream of tartar and slowly add speed until egg whites become well done. Add sugar, and vanilla. Whip until the whites form a soft peak.
Spoon the meringue over the warm puddings.
Bake the pudding for 5 minutes. You will smell the wonderful creamy aroma from the oven and you will know that dessert is done.
Now this is the matter of taste but I really liked this dessert warm. It was fantastic. If you can wait let it cool down and even refrigerate but I think that warm tastes even better.
I don’t really want to add calories on this recipe, basically it’s one egg per person. I cut the sugar from the basic recipes and switch from whole fat ingredients to non fat, so that’s why we have light combination, guilt-free.
So light and creamy, beautiful:)
