I adore banana pudding.
I used to make bowls of this creamy treat when my children were in rowing and we had pot luck suppers at our house before regattas. Now that my children are adults, I love serving grown up versions of their favorite childhood desserts. This banana infused Pots De Créme is the perfect make ahead dessert that is light, but impressive even during the holidays.
My custard has banana “juice” in it as well as high quality vanilla for extra brightness. I add Kahlúa to sweetened whipped cream to top it. Garnish with a sliver of banana or a shortbread cookie.
Looking for something new to try with those overripe bananas? This will replace your standard banana bread for certain.
Banana Pots De Créme- serves 6
2-3 over ripe bananas- nearly black
6 large egg yolks
1/3 cup sugar
2 cups whole milk
1 tsp vanilla
1 cup heavy whipping cream
2 TBSP sugar
1 TBSP kahlúa
shortbread cookie- optional
Method- Prep time: 15 minutes<br>Baking time: 50 minutes <br>chilling time: 2-3 hours
- Pre heat oven to 325 degrees.
- In a medium bowl, whisk 6 egg yolks and 1/3 cup sugar. Set aside.
In a microwave proof bowl, set the bananas, (peeled) into the bowl. Cover with plastic wrap. Microwave on high for 4 minutes until they render a liquid. Strain the remaining liquid frm the bananas over a bowl . Let cool. You should have about 2-3 TBSP of banana “juice” .
Toss the banana flesh.
- Bring to a simmer in a small saucepan, the 2 cups of milk.
Remove from the heat. Add a ladle full at a time of the egg mixture to the milk. Whisk gently to blend. Once you have incorporated about 4-5 ladles of egg mixture, you can pour in the remaining liquid.
Add in the banana juice. Whisk well.
Add in the vanilla. Be sure all ingedients are well incorporated and the mixture is smooth.
- With a spoon, skim off any bubbles or foam from the surface. Strain the mixture with a fine mesh strainer to remove any clumps if needed.
- Pour the custard into ramekin cups or pot de créme cups.
Place cups into a baking dish. Create a water bath by pouring warm water around the dish up the middle line of the cups or ramekins.
Place in oven and bake at 325 for 45-50 minutes until the center is set. Let custard cool 30 minutes and then chill for at least 2 hours or overnight.
- In a stand mixture whip the heavy cream until foamy. Add in the Kahlúa and sugar and beat at high speed until soft peaks form.
Spoon the whipped cream over the chilled custards. You may do this step up the 3 hours in advance of serving.
Garnish with bananas sliced on a diagonal or a shortbread cookie.