Bananas Foster Pudding

Here's a sweet recipe for your after dinner dining.

1 1/2 cup plus 2 1/2 tablespoons sugar, divided

1/4 cup all-purpose flour

1 tablespoon cornstarch

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1 3/4 cup plus 1 teaspoon whole milk, divided

4 large eggs, separated and room temperature

2 teaspoons butter

2 tablespoons rum (sub rum extract), divided

32 vanilla wafers

2 small bananas, sliced crosswise 1/2-inch thick

1/2 teaspoon cream of tartar

In a rimmed baking sheet, place 4(10-ounce) ramekins,

In a medium bowl, whisk together 1/2 cup sugar, flour, cornstarch, salt, and cinnamon. Whisk in 1/4 cup milk and egg yolks.

In a large saucepan, heat 1 1/2 cups milk over medium heat, stirring frequently, just until bubbles form around edges of pan.(Do not boil). Whisk 3/4 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 1 1/2 tablespoons rum or rum extract, 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 1/2 tablespoon rum or extract and remaining 1 teaspoon milk. Brush rum mixture on 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 2 1/2 tablespoons sugar. Place bowl over a saucepan of simmering water. Cook, whisking frequently, until an instant-read thermometer registers 120-130℉.

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. Remove film from puddings. Spoon or pipe meringue onto puddings, spreading to edges.

Broil until lightly browned, 30 seconds to 1 minute, Serve immediately.

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Enjoy!!!

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