Banana pudding cups

Prep: 20 minutes Chill: 4 hours

Cook: 8-9 minutes Makes: 4 servings

1 1⁄2 cups cold whole milk

2 tablespoons plus 1 1⁄4 teaspoons cornstarch

1⁄8 teaspoon salt

1 large egg yolk

1⁄4 cup pure maple syrup

1⁄2 teaspoon vanilla extract

1 large ripe, firm banana, peeled

1⁄3 cup coarsely crushed whole-grain graham crackers

1. Combine the milk, cornstarch and salt in a heavy-bottomed, medium saucepan, whisking until the cornstarch has dissolved. Place over medium heat; cook, whisking constantly, until the mixture comes to a gentle boil. Reduce the heat to low; cook, whisking often, to form a loose paste, 2 minutes.

2. Place the egg yolk in a bowl; whisk in a few tablespoons of the hot milk mixture until well blended, then pour all the tempered egg mixture into the pot. Bring to a boil over medium-high heat, whisking frequently, until thickened further, 2 minutes.

3. Remove from the heat; whisk in the maple syrup and vanilla extract. Thinly slice the banana.

4. Distribute about a third of the pudding among four 6-ounce ramekins or cups; place a few banana slices over each. Top that with more of the pudding, then add another layer of banana. Top with the remaining pudding.

5. Cover and refrigerate, at least 4 hours and up to 3 days. Scatter graham cracker crumbs over the top of each portion just before serving.

Nutrition information per serving: 190 calories, 5 g fat, 2 g saturated fat, 55 mg cholesterol, 34 g carbohydrates, 24 g sugar, 4 g protein, 150 mg sodium, 1 g dietary fiber