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Banana Rum Pudding

Ingredients

Custard

  • 3/4 cup sugar
  • 4 tbsp corn starch
  • 1 cup cream
  • 2 1/2 cups milk
  • 3 egg yolks
  • 1 tbsp butter
  • 1 tbsp vanilla
  • 1 tbsp rum extract
  • 1/8 tsp salt

Bananas

  • 1 1/2 tbsp butter
  • 1 tsp brown sugar
  • 3 tbsp water
  • 2-3 bananas sliced

Instructions

Custard

  • Combine sugar, salt and cornstarch in a medium size sauce pan. Whisk in cream, milk and egg yolks. Cook over medium high heat stirring constantly for 3-5 minutes or until custard thickens. Remove from heat. Whisk in butter and extracts and continue whisking until butter is melted and completely combined. Place mixture in a bowl and cover with plastic wrap, making sure that the plastic wrap is touching the top of the custard. Refrigerate until cool and set.

Bananas

  • In a skillet over medium heat place water, butter and brown sugar. Stir well to combine and bring to a simmer. Add sliced bananas making sure to keep them separated. Cook for about 20 seconds and then turn and cook for another 20-30 seconds. Remove pan from heat. To assemble, place a few vanilla wafers in the bottom of a serving cup. Add a little of the custard. Place a few banana slices on the custard. Place vanilla wafers around inside edge of serving cup, add more custard. Place sliced bananas around inside edge of serving cup, add more custard. Garnish with 1 vanilla wafer and 1 banana slice. Drizzle a little of the brown sugar and butter sauce over the top. Refrigerate for at least 1 hour.