RASPBERRY BANANA PUDDING
Makes 6 (8-ounce) servings
2 (6-ounce) containers fresh raspberries, divided
2 cups whole milk
⅔ cup sugar, divided
5 large egg yolks
3 tablespoons cornstarch
1 tablespoon unsalted butter, softened
1½ teaspoons fresh lemon juice, divided
3 to 4 drops red liquid food coloring
1 cup ¼-inch-sliced banana (about 1½ medium bananas)
6 graham crackers
Whipped Cream (recipe follows)
Garnish: graham cracker crumbs
1. In the container of a blender, process half of raspberries until smooth. Strain through a fine-mesh sieve into a small bowl (should make about ⅓ cup purée).
2. In a medium saucepan, heat milk and ⅓ cup sugar over medium heat, stirring occasionally, until steaming. (Do not boil.)
In a medium bowl, whisk together egg yolks, cornstarch, and remaining ⅓ cup sugar until smooth. Whisk hot milk mixture into egg yolk mixture. Return mixture to saucepan; cook over medium heat, whisking constantly, until mixture starts to boil. (Mixture will be thick.) Cook, whisking
