This Banana Foster Pudding combines the creamy comfort of a baked vanilla pudding with the rich, caramelized flavors of classic Bananas Foster. Layers of smooth pudding are topped with a luscious sauce of butter, brown sugar, rum (optional), and sautéed bananas, creating a warm and indulgent treat.
Ingredients:
- For the Pudding:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- Pinch of salt
- 2 large egg yolks
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- For the Banana Foster Topping:
- 4 ripe bananas, sliced into 1/2-inch thick rounds
- 4 tablespoons unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup dark rum (optional)
- 1/2 teaspoon ground cinnamon
- Pinch of ground nutmeg
- Optional: Vanilla ice cream, for serving
Instructions:
- Prepare the Pudding Base: In a medium saucepan, whisk together the milk, granulated sugar, cornstarch, and salt until smooth.
- Temper the Egg Yolks: In a separate small bowl, whisk the egg yolks. Gradually whisk about 1/2 cup of the milk mixture into the egg yolks to temper them.
- Cook the Pudding: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly, until the pudding thickens and comes to a gentle boil. Continue to cook for 1 minute more, stirring continuously.
- Finish the Pudding: Remove the saucepan from the heat and stir in the butter and vanilla extract until smooth.
- Assemble the Puddings: Divide the warm pudding evenly among individual ramekins or small serving dishes. You can enjoy it as is, or proceed to make the Banana Foster topping.
- Prepare the Bananas: While the pudding is still warm or while it cools slightly, prepare the banana topping. In a large skillet over medium heat, melt the butter. Add the brown sugar, cinnamon, and nutmeg, and stir until the sugar is dissolved and the mixture is bubbly.
- Sauté the Bananas: Add the sliced bananas to the skillet and cook for 2-3 minutes, gently tossing to coat them in the caramel sauce.
- Flambé the Bananas (Optional): If using rum, remove the skillet from the heat. Carefully pour the rum over the bananas. Using a long lighter or match, ignite the rum. Let the flames subside (they will burn off the alcohol). Return the skillet to low heat for another minute. Be very careful when working with fire. If you prefer not to flambé, simply simmer the bananas in the sauce for a few extra minutes.
- Top the Pudding: Spoon the warm Banana Foster mixture (bananas and sauce) generously over the tops of the individual puddings.
- Serve: Serve the Banana Foster Pudding warm. It’s especially delicious with a scoop of vanilla ice cream on the side.
Tips and Notes:
- Milk Choice: Whole milk will give you the richest pudding, but you can use other types of milk if preferred.
- Preventing a Skin: To prevent a skin from forming on the pudding while it cools slightly, you can press a piece of plastic wrap directly onto the surface of the pudding.
- Make-Ahead: You can make the pudding ahead of time and keep it covered in the refrigerator. Reheat gently before topping with the Banana Foster. The Banana Foster topping is best made fresh just before serving.
- Rum Alternative: If you don’t have rum or prefer not to use alcohol, you can omit it or substitute with a teaspoon of rum extract added to the sauce.
- Spice Variations: You can add a pinch of allspice or cardamom to the banana topping for a slightly different flavor profile.
Enjoy your warm and comforting Banana Foster Pudding! It’s a delightful twist on two classic desserts.