Bananas Foster Pudding

A delightful combination of creamy caramel pudding topped with rich and flavorful bananas foster. Perfect for a decadent dessert.

Cook time: 60 minutes

Servings: 6

Ingredients

• 1 cup dark brown sugar
• 0.5 cup granulated sugar
• 0.25 cup water
• 3 cups whole milk
• 1 teaspoon kosher salt
• 4 egg yolks
• 1 egg
• 0.25 cup cornstarch
• 1 tablespoon cornstarch
• 4 tablespoons unsalted butter
• 0.5 cup unsalted butter (1 stick)
• 1 cinnamon stick
• 0.5 vanilla bean split
• 4 whole bananas cut in half lengthwise and sliced into 3/4- to 1-inch pieces
• 0.5 cup dark brown sugar
• 0.5 cup dark rum
• 1 cup fresh orange juice
• 1 tablespoon fresh lemon juice
• 2 crispy sugar cookies such as pizzelle, crumbled
• 0 to taste whipped cream

Instructions

1. In a medium saucepan over medium-high heat, combine the brown sugar, granulated sugar, and 1/4 cup water. Cook, stirring often, until the mixture begins to smoke slightly and turn a dark caramel hue, about 8 to 10 minutes.
2. Add the milk and kosher salt to the caramel mixture and whisk constantly for about 3 minutes until the caramel is fully combined and the mixture is smooth.
3. In a separate mixing bowl, combine the egg yolks, egg, and cornstarch and whisk to combine.
4. Take 1 cup of the caramel mixture and slowly add it to the egg mixture, whisking constantly. Pour the caramel-egg mixture back into the pan with the remaining caramel. Return to medium heat and cook, stirring constantly, until thickened, about 3 minutes. Remove from the heat and stir in the cubed butter until melted.
5. Strain the pudding mixture through a fine-mesh strainer into a clean bowl, then transfer to six or eight 8-ounce ramekins, leaving an inch at the top for the bananas foster topping. Cover with plastic wrap, pressing it onto the pudding's surface to prevent a skin from forming. Chill for at least 4 hours or up to 24 hours.
6. In a large sauté pan over medium heat, melt the butter. Add the cinnamon stick and the seeds from the split vanilla bean, including the pod. Stir to combine. Once the butter is foaming, add the banana pieces. Increase the heat to medium-high and cook until the bananas are browned well on one side, about 5 minutes. Flip and cook for another 1 minute.
7. Remove the bananas from the pan and add the brown sugar. Cook over medium-high heat until the sugar is dissolved, about 2 minutes. Return the bananas to the pan and add the dark rum. If desired, flambé by pouring the rum into a measuring cup, adding it to the pan, and tilting the pan toward the flame. Cook for 1 minute more.
8. Add the fresh orange juice and lemon juice to the pan. Cook until completely combined and starting to thicken, about 4 minutes. Remove the cinnamon stick and vanilla pod. Mash a few bananas if desired to thicken the sauce slightly. Set aside and allow to cool slightly.
9. To serve, divide the bananas foster topping evenly over the chilled puddings. Crumble crispy sugar cookies over the top and serve with whipped cream on the side. Enjoy!