Family Tested & Approved
1/2 - 1
figs, chopped into bite-sized pieces
bananas, ripe (with more than a few brown spots)
egg yolks, lightly beaten
milk (i used 1 cup whole milk and 1/2 cup half and half)
graham cracker crumbs
Toast coconut. Set aside.
Slice bananas and place slices in bowl. Add orange juice. Mash well with a fork until mushy. Set aside.
In small pot, add sugar. Let it heat up for 2 minutes, giving it a few stirs.
Slowly add milk and half and half while stirring. Let this mixture heat up until thick. Let it steam, but don't boil it.
In a separate small bowl, add cornstarch. Ladel in the hot milk and stir to dissolve the cornstarch, smushing away the lumps as you stir. Add cornstarch mixture to pot. Stir well. Turn off heat.
Temper eggs: Slowly ladel in the hot milk into the egg yolks, constantly stirring the eggs while adding in the hot milk. In this manner, slowly add 3-4 ladels until the egg bowl is hot.
Slowly add egg mixture back to milk pot, stirring the whole time.
Stir in figs, banana mixture and half of the toasted coconut (reserve other half for topping) into hot pudding mixture.
Spoon the pudding into your serving glasses or ramekins (I like using small wine glasses) cover those, and chill that overnight.
When ready to serve, sprinkle tops of serving glasses with graham cracker crumbs and the remaining toasted coconut.
Last Updated: Thu, Dec 8, 2011