(Makes about 8 – 10)
1½ cups coarsely ground gingersnap cookies or other cookie crumbs (about 6 ounces)
9 tablespoons sugar
3 tablespoons unsalted margarine, melted
2 cups pareve whipping cream
6 large egg yolks
1 tablespoon dark rum (optional but don’t be scared to use it)
1 teaspoon vanilla extract
2 very ripe bananas, peeled, and cut into ¼ thick inch rounds
Pareve whipping cream or pareve ice cream to go with them
Mix ground cookies, 3 tablespoons sugar and margarine in medium bowl to blend.
Bring pareve cream to simmer in saucepan over medium heat. Whisk egg yolks and remaining 6 tablespoons sugar in large bowl to blend. Gradually whisk hot pareve cream into yolks mixture. Return mixture to saucepan and stir over medium low heat until custard thickens slightly and leaves path on back of a spoon, about 4 minutes. Do not boil! Remove from heat and mix in rum and vanilla.
Place 1 tablespoon cookie mixture in bottom of each of 8 ½ cup ramekins or custard cups. Fan 6 banana slices on top. Pour warm custard over bananas (about ¼ cup each). Refrigerate 30 minutes.
Preheat oven to 350 degrees. Top each with 2 more tablespoons cookie mixture. Place desserts in large roasting pan. Pour enough hot water into pan to come halfway up sides of dishes. Bake until custard is just set in center, about 35 minutes. Serve warm with pareve ice cream or pareve whipping cream. (Can be made 1 day ahead.)