Continuing an I-miss-creamy-texture theme, this week’s recipe is a dairy-free version of banana pudding. It’s not much to look at — even if a better photographer had shot it — but it tastes as good as the real thing. Enjoy!
Bana-no Pudding (dairy free)
Mash 3 bananas (fresh or thawed from frozen). Cover tightly and set aside.
Mix together 3/4 cups sugar, 1/4 cup plus 1 Tablespoon cornstarch, and 1/8 teaspoon salt in a medium-sized heavy-bottomed sauce pan. Gradually add 3 egg yolks and 2 cups nut milk, whisking until smooth.
Bring to boil over medium heat, stirring constantly. Boil, stirring constantly, for one minute. Remove from heat. Add 1 teaspoon vanilla and the mashed bananas. Stir well.
Move pudding to a tightly covered bowl and cool to room temperature. Refrigerate at least two hours. If you want to be fancy, serve with fresh banana slices and/or a dairy-free cookie. If you just want a big dose of “creamy” right now, eat some straight out of the bowl. I won’t tell. 🙂