Classic Banana Pudding With Flambéed Bananas

How to Make Classic Banana Pudding With Flambéed Bananas

1. Make the vanilla pudding base

   In a medium bowl, whisk the egg yolks, granulated sugar, and cornstarch until very smooth and pale.

   In a medium saucepan, combine the whole milk, heavy cream, and a pinch of salt.

   Warm over medium heat until the mixture is steaming but not boiling.

   Slowly whisk about 1 cup of the hot milk mixture into the egg mixture to temper it and prevent scrambling.

   Pour the tempered egg mixture back into the saucepan while whisking constantly to keep the pudding smooth.

2. Cook and chill the pudding

   Cook the pudding over medium heat, stirring constantly with a heatproof spatula, until it thickens and bubbles, 5 to 8 minutes.

   Lower the heat to medium low and cook 1 minute more while stirring to cook out the cornstarch taste.

   Remove from the heat, then whisk in the butter, vanilla extract, and banana extract until fully combined.

   Pour the hot pudding through a fine mesh strainer into a clean bowl to catch any lumps.

   Press plastic wrap directly onto the surface of the pudding, then chill until very cold, at least 2 hours.

3. Prepare the bananas and wafers

   Just before assembling, slice the ripe bananas for the layers into coins about ¼ inch thick.

   If you want extra insurance against browning, gently toss the slices with a teaspoon of lemon juice.

   Set out the vanilla wafers and choose a 2 quart dish or individual glasses for layering.

4. Whip the cream

   Place a mixing bowl and beaters in the fridge for 10 minutes so the cream whips quickly.

   Pour the cold heavy whipping cream into the chilled bowl and beat on medium speed until slightly thickened.

   Add the powdered sugar and vanilla extract, then beat until medium peaks form that hold their shape but still look soft.

   Keep the whipped cream chilled until you are ready to top the pudding.

5. Assemble the banana pudding layers

   Give the chilled pudding a good whisk to loosen it so it spreads smoothly.

   Spoon a thin layer of pudding over the bottom of your dish to anchor the wafers.

   Add a layer of vanilla wafers, followed by a layer of banana slices, then cover with more pudding.

   Repeat the layers until you use all the wafers and bananas, finishing with a layer of pudding on top.

   Cover the dish and chill at least 2 hours or up to overnight so the wafers soften.

   Just before serving, spread the whipped cream evenly over the chilled pudding.

6. Make the flambéed banana topping and garnish

   In a large skillet, melt the butter over medium heat, then stir in the brown sugar and cinnamon.

   Add the diagonally sliced bananas in a single layer and cook until lightly caramelized on the bottom, about 2 minutes.

   Gently flip the slices and cook the other side until golden and tender, about 1 to 2 minutes more.

   Remove the pan from the heat and carefully pour in the dark rum around the bananas, not directly on them.

   Turn off any overhead fan or hood while you flambé for safety.

   Return the pan to the heat and use a long lighter to ignite the rum fumes at the edge.

   Let the flames burn off on their own, then gently swirl the pan to coat the bananas in the sauce.

   Spoon the warm flambéed bananas and sauce over the whipped cream and finish with crushed vanilla wafers.