It was really hot and humid this past week. I had bought milk as I was planning on making ricotta to go with pasta and fresh garden tomatoes. But with the weather, there was NO WAY I was boiling water. So I had this milk; I also had some bananas that were rather quickly ripening in the heat. It was too hot to make banana bread. I thought well I've had some good banana pudding in my time but have never made it. I did a search and found most recipes are just vanilla pudding, with bananas, and some vanilla wafers. I thought I could do better. I got to thinking well why not make a pudding with brown sugar and some rum and mix in some bananas and that's what I did.
Bananas Foster Pudding (Adapted from David Lebovitz)
3T cornstarch*
1/2 c milk
2 eggs
4 T butter
1 c light brown sugar
3/4 t sea salt
2 c milk
1 T rum (I must confess it was closer to 2T)
1 t vanilla
1 t cinnamon
2-3 bananas, sliced
Mix the cornstarch into the 1/2 cup milk. Whisk until totally dissolved. Add the eggs and whisk until well combined. Set aside.
Melt the butter in a saucepan. Add the brown sugar and mix until it looks like wet sand. Add the sea salt. Gradually whisk in the 2 c of milk. Now add the cornstarch/egg mixture. Over medium heat, stir frequently until it starts to boil. Lower heat and simmer for about 1 minute until it starts to thicken.
Remove from heat and stir in the rum, vanilla, and cinnamon. Spoon a small amount into a serving dishes. Add a few sliced bananas, then another layer of pudding. Continue layering ending with a pudding layer. Refrigerate at least 4 hours before serving.
David says that when you take the pudding off the heat that it may start to look curdled. If this happens, he suggests putting it in the blender. I did not have this issue. (He also calls this butterscotch pudding - which I guess technically it is). I like this recipe because you use whole eggs and don't end up with the egg white dilemma. (I have quite a few frozen egg whites waiting to be used).
Now I know you are supposed to use pretty firm bananas for bananas foster but I wasn't really cooking up the bananas so I thought the ripe bananas would work. Besides I was already taking liberties by using butterscotch pudding so what's a little ripe banana?
*Make sure when you measure your cornstarch, that you press it into the measuring spoon.
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| All my ducks in a row |
Bananas Foster Pudding (Adapted from David Lebovitz)
3T cornstarch*
1/2 c milk
2 eggs
4 T butter
1 c light brown sugar
3/4 t sea salt
2 c milk
1 T rum (I must confess it was closer to 2T)
1 t vanilla
1 t cinnamon
2-3 bananas, sliced
Mix the cornstarch into the 1/2 cup milk. Whisk until totally dissolved. Add the eggs and whisk until well combined. Set aside.
Melt the butter in a saucepan. Add the brown sugar and mix until it looks like wet sand. Add the sea salt. Gradually whisk in the 2 c of milk. Now add the cornstarch/egg mixture. Over medium heat, stir frequently until it starts to boil. Lower heat and simmer for about 1 minute until it starts to thicken.
Remove from heat and stir in the rum, vanilla, and cinnamon. Spoon a small amount into a serving dishes. Add a few sliced bananas, then another layer of pudding. Continue layering ending with a pudding layer. Refrigerate at least 4 hours before serving.
David says that when you take the pudding off the heat that it may start to look curdled. If this happens, he suggests putting it in the blender. I did not have this issue. (He also calls this butterscotch pudding - which I guess technically it is). I like this recipe because you use whole eggs and don't end up with the egg white dilemma. (I have quite a few frozen egg whites waiting to be used).
Now I know you are supposed to use pretty firm bananas for bananas foster but I wasn't really cooking up the bananas so I thought the ripe bananas would work. Besides I was already taking liberties by using butterscotch pudding so what's a little ripe banana?
*Make sure when you measure your cornstarch, that you press it into the measuring spoon.
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