The Lazy Girl’s/Busy Med Student’s Self Assembled Eggnog Banana Cream Pudding

Mom had accumulated a population of brown banana slugs in the fridge, and I was craving banana cream pie post block exams. I was going to follow a recipe but ended up inventing one since I

1) didn’t feel like separating eggs
2) didn’t have any heavy cream/whole milk and thus subbed eggnog
3) eliminated other ingredients I didn’t have
4) reduced sugar and removed butter (hey, med school showing how we’re all dying of obesity doesn’t mean dessert must be removed completely!)
5) mashed the bananas into the pudding since these slugs weren’t fit for presentation
6) added chocolate because chocolate makes everything better
7) was too lazy to make a crust so I froze the banana cream pudding and will add graham crackers when I actually eat it. It all mixes in the belly anyway

Eggnog Banana Cream Pudding

Ingredients
1/4 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 1/2 cup half and half mixed with eggnog
1 large egg
1 tsp vanilla extract
3 ripe bananas
Topping: shaved chocolate, whipped cream, graham crackers

Directions
Whisk sugar, cornstarch, and salt in heavy medium saucepan. Whisk in half and half/eggnog. Add egg and vanilla extract; whisk to blend. Cook over medium heat, whisking constantly, until pudding thickens and boils. Mash banana into the pudding.

Chill until filling is cool, then freeze. Add shaved chocolate, whipped cream, and graham crackers.