Banana Pudding Cups

1½ cups cold whole milk

2 tablespoons plus 1¼ teaspoons cornstarch

1/8 teaspoon salt

1 large egg yolk

¼ cup pure maple syrup

½ teaspoon pure vanilla extract

1 large ripe, firm banana, peeled

1/3 cup coarsely crushed whole-grain graham crackers

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

Place the egg yolk in a medium 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, for 2 minutes, until thickened further.

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

Distribute about a third of the pudding among the ramekins or cups, then place a few banana slices over each. Top that with more of the pudding, then add another layer of banana. Spoon the remaining pudding over the layer of fruit. Cover and refrigerate for at least 4 hours, and up to 3 days. Scatter graham cracker crumbs over the top of each portion just before serving.

Serves 4

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