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
1Toast coconut. Set aside.
2Slice bananas and place slices in bowl. Add orange juice. Mash well with a fork until mushy. Set aside.
3In small pot, add sugar. Let it heat up for 2 minutes, giving it a few stirs.
4Slowly add milk and half and half while stirring. Let this mixture heat up until thick. Let it steam, but don't boil it.
5In 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.
6Temper 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.
7Slowly add egg mixture back to milk pot, stirring the whole time.
8Stir in figs, banana mixture and half of the toasted coconut (reserve other half for topping) into hot pudding mixture.
9Spoon the pudding into your serving glasses or ramekins (I like using small wine glasses) cover those, and chill that overnight.
10When ready to serve, sprinkle tops of serving glasses with graham cracker crumbs and the remaining toasted coconut.
Posted: Sun, Sep 11, 2011