BANANA CREAM PUDDING
Steps:
- Scald milk, in a large sauce pot, with a pinch of the sugar (this avoids scorching the bottom of the pot).
- In a mixing bowl, add egg yolks, banana extract, bourbon and 2 cups of sugar and whisk together until the mixture is pale yellow in color and thickened. Add cornstarch and mix to combine. Very slowly pour in a little of the milk mixture, you have to do it slowly to temper the mixture, (otherwise the eggs will scramble). Once fully incorporated pour the entire mixture back into the pot and place over medium heat. Stir constantly until it comes to a simmer and the mixture thickens enough that it coats the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add butter cubes and stir to make the mixture rich and super glossy.
- Transfer to a bowl and cover with plastic wrap, pressing the wrap onto the surface so it doesn't form a skin on the surface. Allow to cool.
- In a large bowl, using a hand mixer, whip the cream with 1/4 cup of sugar and a splash of vanilla extract until you have stiff peaks. Set aside.
- Slice bananas and add to pastry cream.
- Line a small deep rectangular dish or a 10-inch pie dish with vanilla wafers. Splash with creme de banana then cover with banana pastry cream. Top with whipped cream and refrigerate until ready to serve.
RUM, CARAMEL, AND BANANA BREAD PUDDING
Provided by Sarah Patterson Scott
Categories Rum Dessert Bake Kentucky Derby Banana Family Reunion Potluck Simmer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 19
Steps:
- For caramel sauce:
- Spread powdered sugar evenly in large nonstick skillet. Cook over medium-high heat without stirring until sugar begins to melt and caramelize on bottom (sugar layer will slide when skillet is tilted), then stir until all sugar is melted and deep amber and caramel is smooth, 3 to 4 minutes. Add 1 cup cream, rum, and 1/4 teaspoon salt (some clumps will form). Stir until caramel is thick and smooth, about 1 minute. Mix in remaining 1/4 cup cream. Remove from heat and add butter; stir until sauce is thick and smooth, about 1 minute. Strain sauce into small bowl. DO AHEAD: Sauce can be made 1 week ahead. Cool, cover, and chill. Rewarm, stirring over low heat, before using.
- For pudding:
- Preheat oven to 350°F.
- Spread bread cubes out on rimmed baking sheet. Toast until beginning to feel dry but not hard, about 7 minutes. Cool on sheet. Whisk eggs, 3/4 cup sugar, and 1/8 teaspoon salt in large bowl to blend. Bring cream and half and half to simmer in medium saucepan. Very gradually whisk cream mixture into egg mixture. Strain custard into medium bowl; mix in vanilla. Cool to lukewarm, about 30 minutes.
- Whisk brown sugar and butter in large skillet over medium-high heat until smooth sauce forms, about 1 minute. Whisk in rum, lemon juice, and 1/4 teaspoon salt. Add bananas and toss just until coated, about 30 seconds. Remove from heat.
- Lightly butter 8x8x2-inch glass baking dish (8-cup capacity). Scatter 1/3 of bread in dish. Top with half of bananas and half of syrup from skillet. Scatter half of remaining bread over. Top with remaining bananas and syrup from skillet, then remaining bread. Pour custard over. Let pudding stand 30 minutes, occasionally pressing down bread to submerge and to absorb custard.
- Preheat oven to 350°F. Place dish with pudding in 13x9x2-inch metal baking pan. Add enough warm water to pan to reach halfway up sides of pudding dish. Cover baking pan with foil. Bake pudding 30 minutes. Uncover and bake until puffed and set in center, about 45 minutes longer. Remove from water bath and let stand 15 minutes. Serve warm or at room temperature with warm caramel sauce.
CREAMY BANANA PUDDING
This beloved dessert comes together perfectly with EAGLE BRAND® Sweetened Condensed Milk.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 15m
Yield 8
Number Of Ingredients 7
Steps:
- In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat until well blended. Chill 5 minutes.
- Fold in whipped cream. Spoon 1 cup pudding mixture into 2 1/2-quart glass serving bowl.
- Top with one-third each of the vanilla wafers, bananas and remaining pudding. Repeat layering twice, ending with pudding mixture. Chill thoroughly. Garnish as desired. Store leftovers covered in refrigerator.
Nutrition Facts : Calories 644.6 calories, Carbohydrate 58 g, Cholesterol 99 mg, Fat 32.7 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 18.6 g, Sodium 348.5 mg, Sugar 30.2 g
RUM BANANA PUDDING
Southern Living, March 2006. I was looking for something a little more exciting than traditional banana pudding and this did the trick. Very rummy, so I wouldn't go past 3T. I used 3 bananas. Eat it fast, the first day is the best. You can also serve cold by allowing it to cool 15 minutes, then chilling 4 hours.
Provided by Renegade Chef
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Whisk together the first 5 ingredients in a large saucepan over medium-low heat; cook, whisking constantly, 6 to 8 minutes or until thickened (Note: pudding always takes me twice the time the recipe lists--usually 15 to 20 minutes.).
- Let pudding stand 5 minutes, then gently stir in bananas.
- Arrange 15 vanilla wafers in single layer on bottom of a 1 1/2 quart bakign dish. Sprinkle 1/2 cup pecans on wavers. Pour half of pudding on top. Repeat layers, ending with pecans.
- Beat egg whites and 1/8 cream of tartar at high speed until foamy.
- Add remaining sugar one teaspoon at a time, beating until soft peaks form (1 to 2 min).
- Spread meringue evenly over top, sealing edges.
- Bake at 400 degrees for 8 to 10 minutes or until golden brown.
BANANA BREAD PUDDING WITH RUM SAUCE
Categories Rum Fruit Dessert Bake Kwanzaa Raisin Banana Pecan Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 6 to 8
Number Of Ingredients 17
Steps:
- FOR BANANA BREAD PUDDING:
- Combine raisins and 2 tablespoons rum in a small bowl. Let stand 20 minutes.
- Melt 2 tablespoons butter in heavy large skillet over medium heat. Add bananas and 2 tablespoons sugar and cook until bananas are tender, about 2 minutes per side. Remove from heat. Combine whipping cream, eggs, vanilla extract and remaining 1/4 cup rum and 3 tablespoons sugar in a medium bowl and whisk to blend.
- Preheat oven to 350°F. Butter 9X5X3-inch loaf pan. Arrange 1/3 of bread strips crosswise in bottom of prepared pan. Arrange 6 banana pieces atop bread. Sprinkle with half of raisins and half of pecans. Arrange 1/3 of bread strips crosswise atop bananas. Pour half of egg mixture over. Arrange remaining banana pieces atop bread. Sprinkle with remaining raisins and pecans. Arrange remaining bread strips crosswise atop bananas. Pour remaining egg mixture over. Press gently on top layer to compact. Let stand 15 minutes.
- Bake bread pudding until puffed and golden and knife inserted into center comes out clean, about 45 minutes. Transfer to rack and cool slightly.
- Cut bread pudding into slices. Arrange on plates; drizzle with warm Rum Sauce and serve.
- MAKE RUM SAUCE (Makes about 1 cup):
- Melt butter in heavy medium saucepan over medium-high heat. Add cream, sugar and salt. Bring to boil, stirring until sugar dissolves. Remove from heat. Stir in rum. (Can be prepared 2 days ahead. Cover and refrigerate. Rewarm over low heat, stirring constantly.)
HOMEMADE BANANA PUDDING WITH WHIPPED CREAM TOPPING
Banana pudding is the epitome of comfort food when it comes to desserts. This southern classic is easy to make from scratch using mostly pantry staples. With the perfect pudding-to-cookie ratio, this delightfully sweet and creamy banana pudding tastes real in comparison to boxed pudding mixes. It might just be the best I've ever made!
Provided by NicoleMcmom
Categories Banana Pudding
Time 4h40m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes.
- Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes.
- Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight.
- When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through.
- Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.
Nutrition Facts : Calories 383.2 calories, Carbohydrate 54.3 g, Cholesterol 104.1 mg, Fat 17 g, Fiber 1.8 g, Protein 5.2 g, SaturatedFat 8.2 g, Sodium 154.8 mg
BANANA CREAM RUM PUDDING
Very easy dessert. I serve this in a wine glass and usually top it with a blob of Cool Whip. Looks elegant and tasts terrific. Can be done ahead as well.
Provided by Tebo3759
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pudding mix per instructions using milk and rum extaract.
- Stir in banana slices.
- Spoon into cups.
- Garnish with graham wafer pieces.
- Sprinkle with cinnamon.
Nutrition Facts : Calories 178.3, Fat 2.8, SaturatedFat 1, Cholesterol 6.1, Sodium 140.1, Carbohydrate 34.2, Fiber 1.7, Sugar 22.1, Protein 5.8
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