Banana Pudding

Directions

1. 1
   Heat the milk and almond milk in a saucepan over medium heat until almost simmering; remove from the heat.
2. 2
   Meanwhile, whisk the cornstarch, salt, sugar and egg in a medium heatproof bowl.
3. 3
   Pour about half of the hot milk mixture into the bowl and whisk vigorously until smooth.
4. 4
   Pour the mixture back into the saucepan and cook over medium heat, whisking vigorously, until thick and starting to bubble, 1 to 2 minutes.
5. 5
   Whisk in the vanilla.
6. 6
   Transfer the mixture to a bowl and let cool, stirring occasionally.
7. 7
   Cut the bananas into thin slices.
8. 8
   Layer a few banana slices, a few pieces of graham cracker and 2 tablespoons of the prepared pudding in each of 4 glasses; sprinkle with cocoa powder and almonds, then repeat to make 2 more layers.
9. 9
   Cover with plastic wrap and chill 4 hours or overnight.
10. 10
    Per serving: Calories 253; Fat 7 g (Saturated 2 g); Cholesterol 59 mg; Sodium 173 mg; Carbohydrate 45 g; Fiber 3 g; Protein 6 g
11. 11
    Photograph by Antonis Achilleos