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Instructions for Making Banana Foster Pudding
- Caramelize the Bananas:
- In a medium skillet, melt the butter over medium heat. Once melted, add the brown sugar and cinnamon, stirring to combine. Let the mixture cook for about 2-3 minutes, allowing the sugar to melt and form a syrup.
- Add the sliced bananas to the pan, stirring gently to coat them in the caramel sauce. Cook the bananas for another 2-3 minutes, letting them soften and soak up the caramel.
- Carefully add the dark rum (if using) and cook for about 1 minute to allow the alcohol to evaporate and the sauce to thicken. Remove from heat and set aside.
- Make the Pudding Base:
- In a medium saucepan, whisk together the whole milk, heavy cream, granulated sugar, and a pinch of salt over medium heat. Stir occasionally and bring the mixture to a simmer. Keep an eye on it to prevent boiling over.
- In a separate bowl, whisk the egg yolks and cornstarch until smooth. Once the milk mixture is hot (but not boiling), slowly pour about 1/2 cup of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs.
- Gradually pour the egg yolk mixture back into the saucepan with the remaining hot milk mixture, whisking constantly. Continue to cook the mixture, whisking frequently, until it thickens and coats the back of a spoon (about 5-7 minutes).
- Combine the Pudding and Bananas:
- Once the pudding is thick and creamy, remove it from the heat and stir in the vanilla extract.
- Gently fold in the caramelized bananas and their syrup into the pudding, making sure to mix them evenly throughout.
- Chill the Pudding:
- Transfer the pudding into individual serving bowls or a large serving dish. Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Refrigerate the pudding for at least 2-3 hours (or overnight) to allow it to set and cool down.
- Serve and Garnish:
- Once the pudding has chilled and set, it’s ready to serve. Top with a dollop of whipped cream, vanilla wafers, or even some extra caramelized banana slices if you prefer.
- Enjoy the creamy, indulgent goodness of your Banana Foster Pudding!
Tips for Perfect Banana Foster Pudding
- Don’t Skip the Rum: While optional, the rum in this recipe adds that signature Bananas Foster flavor. If you prefer a non-alcoholic version, you can skip the rum or substitute with a splash of vanilla extract or banana liqueur.
- Use Ripe Bananas: The best bananas for this dessert are ripe and slightly soft, as they caramelize better and add a natural sweetness to the dish.
- Layer with Vanilla Wafers: For a true pudding parfait, layer the banana foster pudding with vanilla wafers for added texture and flavor. You can crush them slightly to form a crust at the bottom of the dish for a delightful crunch.
- Make It in Advance: This pudding is perfect for making ahead of time. The flavors meld and intensify after chilling for several hours, so it’s ideal for preparing the day before an event or gathering.
Why You’ll Want to Make This Dessert Again and Again
Banana Foster Pudding is the perfect dessert for anyone who loves the rich flavors of Bananas Foster but wants something a little lighter and easier to serve. It’s creamy, sweet, and full of banana flavor with a touch of indulgence from the caramelized bananas and optional rum.
Not only is it a fantastic treat for dinner parties or family gatherings, but it’s also simple enough to whip up whenever you need a comforting dessert. The velvety pudding combined with the warm caramelized bananas is a match made in dessert heaven.
Ready to try this indulgent Banana Foster Pudding? Let me know how it turns out and if you add your own personal twist to the recipe! 🍌🍮
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