Banana Ginger Trifles

• 1/2 cup sugar
• 2 1/2 teaspoon cornstarch
• 2 large eggs
• 1 1/4 cups milk
• 1/2 cup heavy cream
• 3 tablespoons crystallized ginger, chopped fine
• 4 firm-ripe bananas
• juice of 1/2 lemon
• 20 chocolate wafer cookies, crumbled coarse (about 1/3 cups)
• 1/4 cup banana liqueur
• Garnish: crystallized ginger pieces

1. In a bowl whisk together sugar and cornstarch and whisk in eggs and a pinch of salt until combined well.
2. In a heavy saucepan heat milk and cream just to a boil.
3. Add milk mixture to egg mixture in a slow stream, whisking, and transfer to pan.
4. Bring custard to a boil over moderate heat, whisking constantly, and boil, whisking, 1 minute.
5. Stir in chopped ginger and cool custard completely, stirring occasionally to prevent a skin from forming.
6. Custard may be made 3 days ahead and chilled, covered.
7. Peel 1 banana and cut into 1/8-inch slices.
8. Lightly brush slices with lemon juice to prevent discoloration.
9. Into a 1-cup stemmed glass, spoon 1/4 cup custard and sprinkle evenly with about 2 1/2 tablespoons cookies crumbs.
10. Drizzle 1 1/2 teaspoons liqueur over crumbs.
11. Arrange some banana slices decoratively around inside of glass, pressing lightly to make adhere, and layer remaining banana slices on crumbs.
12. Sprinkle about 2 1/2 tablespoons cookie crumbs evenly over bananas and drizzle with 1 1/2 teaspoons liqueur.
13. Top crumbs with about 1/4 cup custard and some ginger pieces.
14. Make 3 more trifles in the same manner with remaining bananas, lemon juice, custard, cookie crumbs, liqueur, and ginger pieces.
15. Chill trifles, covered loosely with plastic wrap, at least 3 hours and up to 1 day.

sugar, cornstarch, eggs, milk, heavy cream, ginger, bananas, lemon, chocolate wafer cookies, banana liqueur, ginger pieces

Taken from www.epicurious.com/recipes/food/views/banana-ginger-trifles-12204 (may not work)