Rum Banana Pudding

Rum Banana Pudding

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This recipe combine classic banana pudding with light rum. Serve this booze-filled dessert with vanilla wafer cookies for a cool and sweet refreshment!

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Chicago IL

Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

8 servings

Ingredients

  • 1 1/2 C milk
  • 2/3 C sugar
  • 2 egg yolks
  • 3 Tbs cornstarch
  • 3 Tbs light rum
  • 1 tsp vanilla extract
  • 6 medium bananas, sliced
  • 2 egg whites
  • 1/8 tsp cream of tartar
  • 2 tsp sugar

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Directions

Whisk milk, sugar, egg yolks, cornstarch and rum together large saucepan over medium-low heat. Cook and whisk for 6 to 8 minutes, then remove from heat, and stir in vanilla. Let stand 5 minutes, then stir the bananas into the pudding mixture.
Pour pudding mixture into large baking dish.

To make coating, beat egg whites and cream of tartar with an electric mixer in a bowl until foamy. Add and beat 2 tablespoons of sugar, 1 tablespoon at a time, until soft peaks form and the sugar dissolves. Spread this coating over the top of the pudding mixture in the baking dish.

Bake at 400° for 8 to 10 minutes or until golden brown.

Serve in cups with vanilla wafers.

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