Spice up this light and creamy Southern pudding with ginger nut cookies for a twist on a classic treat!
2-1/8 cups milk
1/4 cup sugar
6 large egg yolks
1/8 cup corn starch
1/8 cup all-purpose flour
1/8 cup sugar
1 tablespoon banana extract
1 bag Royalty Ginger Nut Cookies
1. Mix cornstarch, flour and sugar in bowl.
2. Add yolk and mix until color is pale. Set aside.
3. In a pot, add sugar and banana extract to milk and bring to a boil. Add half of milk to yolk mixture and mix well. Then add back to the milk in the pot and cook until it becomes a thick custard.
4. In serving glass, assemble layers of cookie on bottom next to banana. Then spread custard. Make three layers in the same method. Refrigerate for at least 2 hours.
Optional: Remove the custard from the refrigerator for at least 30 minutes prior to browning the sugar on top. Top with banana slice and half a cookie. Sprinkle sugar evenly on top. Using a torch, melt the sugar and form a crispy top atop banana. Allow the custard to sit for at least 5 minutes before serving.