Gingery Banana Pudding with Bourbon Cream

Ingredients

• 4  bananas divided ripe
• 5 tablespoons cornstarch 
• 2 tablespoons crystallized ginger minced
• 2 large egg yolks 
• 12  gingersnaps divided crumbled
• 0.5 cup heavy whipping cream 
• 4 cups milk 1% low-fat divided
• 0.3 cup pecans toasted chopped
• 0.1 teaspoon salt 
• 0.5 cup sugar 
• 1 teaspoon sugar 
• 2 teaspoons vanilla extract 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• blender
• plastic wrap

Directions

1. Combine first 3 ingredients in a saucepan. Gradually whisk in 3 cups milk.
2. Heat to 180 or until tiny bubbles form around edge (do not boil).
3. Combine remaining 1 cup milk and yolks; stir with a whisk. Gradually add 1 cup hot milk mixture to yolk mixture, whisking constantly.
4. Add egg yolk mixture to pan. Bring to a boil; cook 2 minutes or until thick, stirring constantly.
5. Remove from heat; stir in vanilla.
6. Place pan in a large ice-filled bowl for 20 minutes or until mixture cools, stirring occasionally. Cover surface of pudding with plastic wrap. Refrigerate 2 hours or until chilled. Mash 2 bananas; cut remaining 2 bananas into 1/4-inch-thick slices. Stir mashed and sliced bananas and half of gingersnaps into pudding; chill 30 minutes.
7. Combine cream and 1 teaspoon sugar in a medium bowl. Beat with a mixer at high speed until stiff peaks form; stir in bourbon, if desired.
8. Spoon 2/3 cup pudding into each of 8 dessert glasses; divide remaining gingersnaps among servings. Top each serving with 2 tablespoons whipped cream, 1 1/2 teaspoons pecans, and 3/4 teaspoon ginger.