Infused with the flavor of bananas Foster and topped with a beautiful meringue, this isn’t your average banana pudding!
Bananas Foster Pudding
Makes 4 Servings
- 1½ cups plus 2½ tablespoons sugar, divided
- ¼ cup all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1¾ cups plus 1 teaspoon whole milk, divided
- 4 large eggs, separated and room temperature
- 2 teaspoons unsalted butter
- 2 tablespoons dark rum, divided
- 32 vanilla wafers
- 2 small bananas, sliced crosswise ½ inch thick
- ½ teaspoon cream of tartar
- On a rimmed baking sheet, place 4 (10-ounce) ramekins.
- In a medium bowl, whisk together ½ cup sugar, flour, cornstarch, salt, and cinnamon. Whisk in ¼ cup milk and egg yolks.
- In a large saucepan, heat 1½ cups milk over medium heat, stirring frequently, just until bubbles form around edges of pan. (Do not boil.) Whisk ¾ cup hot milk into sugar mixture; whisk sugar mixture into remaining hot milk in pan. Bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, until thickened, 2 to 3 minutes. Remove from heat. Add butter and 1½ tablespoons rum, stirring until butter is melted. Strain through a fine-mesh sieve. Let pudding cool slightly.
- In the bottom of each ramekin, arrange 8 vanilla wafers in two layers. In a small bowl, combine remaining ½ tablespoon rum and remaining 1 teaspoon whole milk. Brush rum mixture over top of wafers. Layer banana slices on top of wafers. Pour pudding over bananas. Cover each with a piece of plastic wrap, pressing wrap directly onto surface of pudding to prevent a skin from forming. Refrigerate until completely chilled and set, about 2 hours.
- Preheat oven to low broil.
- In the heatproof bowl of a stand mixer, whisk together egg whites, cream of tartar, and remaining 1 cup plus 2½ tablespoons sugar. Place bowl over a saucepan of simmering water. Cook, whisking frequently, until an instant-read thermometer registers 120° to 130°.
- Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and bowl is cool to the touch, 7 to 9 minutes. Spoon or pipe meringue onto pudding, spreading to edges.
- Broil until lightly browned, 30 seconds to 1 minute. Serve immediately.