vanilla pudding with bananas in rum

crema con banae al rum

Serves 4



In a large saucepan, bring milk and vanilla bean to a simmer; remove from heat. Scrape seeds from vanilla pod into milk and stir to combine; discard pod. 

In a second large saucepan, whisk together 1/3 cup sugar, egg yolks, cornstarch and pinch salt; slowly whisk in about 1/4 cup of the warm milk. Place over medium-low heat. Whisking constantly, very slowly add remaining milk. Continue to whisk constantly, making sure to get into edges of pan, until pudding thickens to the consistency of mayonnaise, about 2 minutes; do not let pudding boil. Remove thickened pudding from heat and whisk in 1 tablespoon butter. Transfer pudding to serving bowls, cover surface with plastic wrap to prevent skin from forming and refrigerate until chilled, about 2 hours.

In a large nonstick skillet, heat remaining 1/2 tablespoon butter and remaining 2 tablespoons sugar over medium-high heat. Add banana, cut-side down, and cook until golden, about 3 minutes. Turn banana, add rum and cook 1 minute more. Remove fom heat and let cool slightly. Top pudding with banana and serve.

Note: Pudding can be made up to 3 days ahead.