This Bananas Foster-inspired banana pudding combines a milk-and-egg custard with mashed banana and a butter-and-sugar banana topping. The topping contains no rum. Divide the pudding into four heat-safe dessert dishes and allow at least 3 hours in the refrigerator before serving.
Recipe Details
- Custard cooking: About 10 minutes, until thickened
- Chilling: At least 3 hours
- Yield: 4 dessert portions
- Time to serve: Preparation and cooking, plus cooling and chilling
Ingredients
Banana pudding
- 6 egg yolks
- 125 g sugar
- 1 teaspoon vanilla extract
- 2 ripe bananas
- 1 liter milk
- 3 tablespoons cornstarch
- 20 ml additional milk, for the cornstarch slurry
Caramelized banana topping
- 10 g butter
- 50 g sugar
- 1 banana, sliced
How to Make Banana Pudding with Caramelized Bananas
Mix the pudding
Whisk the egg yolks with the 125 g sugar and vanilla. Mash the two ripe bananas and mix them in, then whisk in the 1 liter milk.
Add the cornstarch
Mix the cornstarch with the additional 20 ml milk until smooth. Stir this slurry into the banana and milk mixture.
Cook the custard
Transfer to a saucepan and cook over low heat, whisking regularly across the bottom, for about 10 minutes or until thickened. The egg mixture should reach at least 160°F (71°C). Divide among four heat-safe dessert dishes and let the initial steam subside.
Caramelize the topping
Melt the butter in a pan, add the 50 g sugar and heat gently, stirring until the sugar has melted and become golden. Add the sliced banana and coat it in the caramel.
Top and chill
Spoon the caramelized bananas over the pudding. Refrigerate promptly and chill for at least 3 hours, until cold and firm enough to serve.
Tips and Common Mistakes
- Use ripe bananas for the pudding so they mash smoothly.
- The 20 ml milk is additional milk for the slurry; it does not replace the 1 liter used in the pudding.
- Whisk across the bottom of the saucepan to prevent sticking.
- Choose dishes large enough to hold one quarter of the pudding and the topping.
- Allow the full chilling time before serving.
Storage and Make-Ahead Tips
Keep the pudding covered in the refrigerator until serving. Return leftover portions to the refrigerator promptly and use clean utensils when adding or serving the topping.
Frequently Asked Questions
Does this version use rum?
No rum is listed in the ingredients. The topping is made from butter, sugar and banana.
How much milk goes into the pudding?
Use 1 liter in the pudding mixture, plus an additional 20 ml to mix the cornstarch slurry.
Can I serve the pudding as soon as it thickens?
The recipe calls for at least 3 hours in the refrigerator after topping. Chilling gives the pudding its serving texture.