Banana Betty - Gluten and Dairy Free

Yield: 4

Author: Brooke McKasson

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Banana Betty

Give yourself enough time to let the custard set in the fridge, bring back to room temp, and warm in your 350 degree oven. It is worth every single minute.

Ingredients

• 1 cup gluten free ginger snaps (smashed into crumbs using a ziploc bag/pounder technique, or a food processor - the size of crumb is up to you, I like a few smaller pieces opposed to just all small crumbs)
• 3-4 small bananas
• 1 1/3 cups dairy free heavy cream (I used Country Crock Plant Cream)
• 3 egg yolks
• 1/4 cup sugar
• 1/2 - 1 tsp vanilla extract (to taste)
• Rum to taste

Instructions

1. Prepare four small (6 oz) ramekins with vegan butter
2. Smash or process the gluten free ginger snaps into crumbs (see above)
3. Sprinkle one teaspoon of the ginger snaps into the ramekins and reserve the remaining crumbs.
4. Slice the bananas into 1/4 inch slices and fill the ramekins each about 3/4 full.
5. Bring the heavy cream to a boil in a saucepan and remove from heat.
6. Whisk the egg yolks and sugar together and thoroughly whisk half of the hot cream into the mixture.
7. Pour the egg yolk/sugar mixture back into the pan and whisk until well incorporated.
8. Turn the heat to medium and cook, stirring often, until it reaches 180 degrees F.
9. Using a fine mesh strainer, pour in the liquid and use a soft spatula to finely push the custard through into a bowl. Stir in the vanilla and rum (if using).
10. Fill each ramekin with custard, making sure each banana is covered. Sprinkle the remaining gingersnaps on top of each ramekin and chill overnight.
11. When ready to serve, remove from the fridge and bring to room temperature. Turn oven to 350 and warm for about 5-7 minutes.

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