Individual Banana Foster Puddings Recipe

Individual Banana Foster Puddings Recipe

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This recipe creates individual servings of a luscious Banana Foster Pudding. It combines a creamy vanilla or custard-like pudding base with the rich, caramelized flavors of classic Bananas Foster – featuring sautéed bananas in a buttery brown sugar and rum sauce. This dessert offers a delightful contrast of textures and warm, comforting flavors.

Ingredients:

For the Vanilla Pudding Base:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 large egg yolks, lightly beaten
  • 2 tablespoons 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 teaspoon ground cinnamon
  • Pinch of ground nutmeg (optional)
  • 1/4 cup dark rum (optional, can use banana liqueur or omit)

Instructions:

Make the Vanilla Pudding Base:

  1. Combine Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined.
  2. Whisk in Milk and Egg Yolks: Gradually whisk in the milk until the mixture is smooth. Then, whisk in the lightly beaten egg yolks until fully incorporated.
  3. Cook the Pudding: Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle simmer. Continue to cook for 1 minute more, stirring continuously.  
  4. Remove from Heat and Stir in Butter and Vanilla: Remove the saucepan from the heat and stir in the butter until melted and smooth. Stir in the vanilla extract.
  5. Divide into Dishes: Pour the warm pudding evenly into individual serving dishes or ramekins.
  6. Cool and Chill: Cover the surface of each pudding with plastic wrap to prevent a skin from forming. Let them cool to room temperature, then refrigerate for at least 2 hours to chill completely.

Make the Banana Foster Topping:

  1. Melt Butter: In a large skillet over medium heat, melt the butter.
  2. Add Sugar and Spices: Stir in the brown sugar, cinnamon, and nutmeg (if using). Cook, stirring constantly, until the sugar is dissolved and the mixture is bubbly.
  3. Add Bananas: Gently add the sliced bananas to the skillet and cook for 2-3 minutes, turning them carefully to coat them evenly in the sauce and warm them through.
  4. Flambé (Optional): Remove the skillet from the heat. Carefully pour in the rum (or banana liqueur). If you wish to flambé, use a long lighter or match to ignite the alcohol. Allow the flames to subside (this burns off the alcohol). If you prefer not to flambé, simply skip this step and let the sauce simmer for another minute.
  5. Spoon Over Pudding: Once the banana topping is ready, spoon a generous amount of the warm banana slices and sauce over the chilled vanilla pudding in each serving dish.
  6. Serve: Serve immediately while the banana topping is warm and the pudding is cold.

Tips and Notes:

  • Pudding Consistency: If you prefer a thicker pudding, you can slightly increase the amount of cornstarch.
  • Milk Alternatives: You can try using non-dairy milk like almond or oat milk, but the texture might be slightly different.
  • Flavor Variations: You can add a pinch of salt to the banana sauce to enhance the sweetness.
  • Make Ahead: The vanilla pudding base can be made up to 2 days in advance and stored covered in the refrigerator. The banana topping is best made just before serving.
  • Serving Suggestions: You can garnish with a dollop of whipped cream or a sprinkle of chopped nuts.

Enjoy these delightful Individual Banana Foster Puddings!

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