Ingredients with Measurements:
- 6 ripe bananas, sliced
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups whole milk
- 1 cup heavy cream
- 4 egg yolks
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1/2 cup confectioners' sugar
- 1/4 cup dark rum
- 1/2 cup whipped cream
- 1/4 cup chopped walnuts
Special Equipment Needed:
- Large saucepan
- Whisk
- Mixing bowl
- Electric mixer
- 9x13 inch baking dish
Step-by-Step Instructions:
1. Preheat the oven to 350°F.
2. In a large saucepan, combine the sugar, cornstarch, and salt. Gradually whisk in the milk and cream until smooth.
3. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil.
4. Remove the saucepan from the heat and whisk in the egg yolks and vanilla extract.
5. Place the saucepan back over medium heat and cook, whisking constantly, for 2-3 minutes until the mixture thickens.
6. Remove the saucepan from the heat and stir in the sliced bananas.
7. In a mixing bowl, beat the butter and confectioners' sugar until light and fluffy.
8. Gradually beat in the rum until well combined.
9. Spread half of the banana mixture into the bottom of a 9x13 inch baking dish.
10. Spread the butter mixture over the banana mixture.
11. Top with the remaining banana mixture.
12. Bake for 20-25 minutes until the top is golden brown.
13. Remove from the oven and let cool for 10 minutes.
14. Top with whipped cream and chopped walnuts.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
350°F
Serving size:
8 servings
Nutritional information:
Calories: 420
Fat: 26g
Carbohydrates: 43g
Protein: 4g
Sodium: 100mg
Sugar: 30g
Substitutions for ingredients:
- Instead of heavy cream, you can use half-and-half or whole milk.
- Instead of dark rum, you can use light rum or brandy.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- You can add a layer of vanilla wafers or graham crackers between the banana mixture and the butter mixture.
- You can substitute the bananas with other fruits such as strawberries, peaches, or mangoes.
Tips and Tricks:
- Make sure to whisk the mixture constantly to prevent lumps from forming.
- If the mixture is too thick, you can add more milk or cream to thin it out.
- You can make the pudding ahead of time and refrigerate it until ready to bake.
Storage Instructions:
Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the pudding in the oven at 350°F for 10-15 minutes until heated through.
Presentation Ideas:
Serve the pudding in individual dessert cups or bowls and top with whipped cream and chopped walnuts.
Garnishes:
Whipped cream and chopped walnuts
Pairings:
Serve the pudding with a cup of coffee or tea.
Suggested Side Dishes:
Fresh fruit salad or a green salad
Troubleshooting Advice:
- If the pudding is too thin, you can cook it for a few more minutes until it thickens.
- If the pudding is too thick, you can add more milk or cream to thin it out.
Food Safety Advice:
Make sure to refrigerate any leftovers promptly to prevent bacterial growth.
Food History:
Diplomat pudding is a classic French dessert that originated in the 19th century. It is made with a custard base and layered with fruit and cake or cookies.
Flavor Profiles:
This banana diplomat pudding is sweet, creamy, and has a hint of rum flavor.
Serving Suggestions:
Serve the pudding warm or chilled with whipped cream and chopped walnuts on top.
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Taste: Sweet, Creamy, Banana, Rich, Decadent, Banana-Flavored