Of course! Bananas Foster Pudding Cups capture all the warm, caramelized, and boozy glory of the classic New Orleans dessert in a simple, make-ahead format. It’s elegant, easy, and incredibly delicious.
Bananas Foster Pudding Cups
This recipe deconstructs the classic into layers of rum-spiced bananas, rich vanilla pudding, and buttery crumble.
Yields: 4-6 servings
Prep time: 20 minutes (plus chilling time)
Cook time: 10 minutes
Ingredients
For the Bananas Foster:
· 3 tbsp unsalted butter
· ½ cup packed dark brown sugar
· ¼ tsp ground cinnamon
· A pinch of nutmeg
· A pinch of salt
· 3 ripe (but firm) bananas, sliced into ½-inch coins
· 2 tbsp dark rum or bourbon
· 1 tsp vanilla extract
For the Vanilla Pudding:
· 2 cups whole milk, divided
· ½ cup granulated sugar
· 3 tbsp cornstarch
· 2 large egg yolks
· 1 tsp vanilla extract
· 1 tbsp unsalted butter
For the Crumble Topping:
· ½ cup vanilla wafer or shortbread cookie crumbs (about 10 cookies)
· 2 tbsp chopped pecans or walnuts
· 1 tbsp brown sugar
· 1 tbsp melted butter
For Assembly:
· Whipped cream, for serving
Instructions
- Make the Vanilla Pudding (Can be done ahead):
· In a medium saucepan, whisk together 1 ½ cups of milk and the granulated sugar. Heat over medium until steaming.
· In a separate bowl, whisk the remaining ½ cup of milk with the cornstarch and egg yolks until completely smooth.
· Once the milk on the stove is steaming, slowly pour about ½ cup of the hot milk into the egg yolk mixture while whisking constantly (this tempers the eggs and prevents them from scrambling).
· Pour the tempered yolk mixture back into the saucepan with the remaining hot milk.
· Cook over medium heat, whisking constantly, until the mixture thickens and comes to a low boil. Let it bubble for 60 seconds to cook out the starchy taste.
· Remove from heat and stir in the vanilla extract and 1 tbsp of butter until smooth.
· Pour the pudding into a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours, or until set.
- Prepare the Bananas Foster:
· In a skillet over medium heat, melt the 3 tbsp of butter. Add the brown sugar, cinnamon, nutmeg, and salt. Stir and cook for 1-2 minutes until the sugar melts and the mixture is bubbly.
· Add the sliced bananas and cook for 2 minutes, gently stirring to coat.
· Remove the skillet from the heat. Carefully add the rum. Return to the heat and let it warm for a few seconds, then tilt the pan slightly to ignite the alcohol (flambé), or simply stir and cook for 1 minute to cook off the alcohol.
· Remove from heat and stir in the 1 tsp vanilla extract. Let this mixture cool completely. As it cools, it will thicken into a syrupy sauce.
- Make the Crumble Topping:
· In a small bowl, mix the cookie crumbs, chopped pecans, and brown sugar. Stir in the melted butter until the mixture is clumpy.
· You can toast this in a 350°F (175°C) oven for 5-7 minutes for extra crunch and flavor, or use it as is.
- Assemble the Cups:
· In serving glasses (parfait glasses, mason jars, or even wine glasses work well), start with a layer of the chilled vanilla pudding.
· Spoon a layer of the cooled Bananas Foster mixture over the pudding.
· Add another layer of pudding, followed by another layer of bananas.
· Top with a generous dollop of whipped cream and a sprinkle of the crumble topping.
- Serve:
· Serve immediately, or refrigerate for up to an hour before serving. The crumble will stay crunchy for a while, but for the best texture, assemble just before serving.
Tips for Success & Shortcuts
· Pudding Shortcut: For a super-quick version, use a 3.4 oz box of instant vanilla pudding mix prepared according to package directions. Let it set in the fridge.
· Non-Alcoholic Version: Simply omit the rum. The flavor will still be fantastic from the brown sugar and spices. You can add a tablespoon of orange or pineapple juice for a little extra complexity.
· Banana Texture: Use bananas that are ripe but still firm. Overripe bananas will become mushy when cooked.
· Make-Ahead: You can make the pudding and the Bananas Foster sauce (without the bananas) a day ahead. Gently heat the sauce to make it pourable, then add fresh sliced bananas and cook as directed just before assembling. This prevents the bananas from browning.
· Don’t Skip the Flambé: If you’re comfortable, flambéing doesn’t just burn off the alcohol; it adds a unique, deep, caramelized flavor that is the soul of Bananas Foster.
Enjoy these decadent, restaurant-worthy dessert cups that are sure to impress