Bananas Foster Banana Pudding + Graham Cracker Crumble

Bahan-bahan

Bananas Foster - 40 g unsalted butter - 100 g dark brown sugar - 1/4 tsp cinnamon - 30 ml dark rum (or banana liqueur or bourbon) - 1/2 tsp vanilla extract - 3 ripe bananas, sliced into coins

Custard Pudding Base - 500 ml whole milk - 200 ml heavy cream - 100 g granulated sugar - 3 tbsp (24 g) cornstarch - 1/2 tsp salt - 4 large egg yolks - 1 tosp unsalted butter - 1 tsp vanilla extract

Cast Iron Graham Cracker Crumble - 150 g graham cracker crumbs (~10 full sheets) - 75 g unsalted butter, melted - 35 g brown sugar - 20 g white sugar - 1/4 tsp salt - 1/2 tsp cinnamon (optional) - 1 tsp vanilla extract - 15 g all-purpose flour - 30 g chopped pecans

Arahan

Directions

1. In a skillet, melt butter. Stir in brown sugar and cinnamon until bubbly.

2. Add bananas, cook 1 minute per side.

3. Add rum and flambe (or simmer to cook off alcohol). Stir in vanilla. Cool slightly.

4. In a saucepan, whisk sugar, cornstarch, salt. Add yolks, then milk and cream.

5. Cook until thickened (6-8 mins), stirring constantly. Stir in butter and vanilla.

6. Layer: wafers -> custard -> bananas foster. Repeat. Top with whipped cream.

7. Chill at least 4 hours or overnight.

Directions:

1. Preheat oven to 350°F / 175°C.

2. Combine all ingredients in a bowl until mixture resembles wet sand.

3. Lightly press into a greased cast iron skillet.

4. Bake 12-15 minutes until golden and crisp at edges.

5. Let cool slightly; it will firm as it cools.

Nota

Assembly - Vanilla wafers (or ladyfingers or butter cookies) - Whipped cream, for topping - Optional: toasted pecans, banana coins, or caramel drizzle

Tips - Add crushed toffee or cream cheese whipped topping for extra flair. - For a firmer set: increase cornstarch to 50 g. - Serve in mason jars or whiskey glasses for presentation points.

Note: For a crispier result, bake a few extra minutes. For softer texture, skip flour and add 1-2 tsp milk.