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– Gather Ingredients: You’ll need 200g gingerbread cookies, 2 ripe bananas, 500ml milk, 3 egg yolks, 100g sugar, and 2 tablespoons of cornstarch. –
– Crush Gingerbread: In a bowl, crush the gingerbread cookies into fine crumbs.
– Prepare Custard Base: In a saucepan, heat the milk over medium heat until warm. In a separate bowl, whisk egg yolks, sugar, and cornstarch together until smooth. –
– Combine: Gradually add the warm milk to the egg mixture, whisking continuously to avoid curdling. – –
– Thicken Custard: Pour the mixture back into the saucepan and cook over low heat, stirring constantly until it thickens. Remove from heat and let it cool. – –
– Layer Ingredients: In serving pots, layer the crushed gingerbread cookies, sliced bananas, and custard.
– Repeat Layers: Continue layering until the pots are filled, finishing with a layer of custard on top. –
Chill & Serve: Refrigerate for at least 1 hour before serving. Garnish with extra banana slices or crumbled gingerbread for a delightful touch!–
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