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
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.