Jamaican Banana-Rum Pudding with Coffee Whipped Cream

A fantastic way to use those blackening bananas.


3 very ripe bananas

1 cup milk (skim or regular is fine)

1 cup heavy cream

1/2 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

3 egg yolks

2 tablespoons rum

For coffee whipped cream:

1 cup heavy whipping cream

2 teaspoons instant coffee crystals

2 tablespoons sugar

      The Recipe

Peel bananas and place in a medium-large saucepan.  Mash with the back of a spoon.  Stir in milk and cream and heat on low, but don't boil.

In a small bowl, combine sugar, cornstarch and salt.  Stir into banana mixture.  In a small dish, beat egg yolks.  Add about 1/2 cup of the hot banana milk mixture.  Stir that back into the saucepan.  Bring to a boil for two minutes.  Remove from heat and stir in rum.  Ladle into ramekins, cover with plastic wrap and chill one hour.

Make whipped cream:  In a medium, deep bowl, beat cream with electric mixture until soft peaks form.  Add coffee and sugar and whip until stiff peaks form.  Put a large dollop on top of each ramekin.  Serves 6.



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