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Banana Pudding

A delectable pudding containing heavy cream, egg yolks, coconut rum, vanilla, bananas, whipped cream, powdered sugar and Roasted Pineapple & Habanero Dip.

Ingredients

  • 2 cups Heavy cream
  • 12 Egg yolks
  • 6 Tbsp. Sugar
  • 1/4 tsp. Salt
  • 1 Tbsp. Parrot bay or other coconut rum
  • 1 tsp. Vanilla
  • 1 Banana, diced
  • 1 cup Whipping cream
  • 1/4 cup Powdered sugar
  • 3 Tbsp. Robert Rothschild Farm Roasted Pineapple & Habanero Dip
  • Directions
    1. In a saucepan, heat heavy cream, whisking to keep from scalding.
    2. In a mixing bowl, whisk together egg yolks and sugar. Add salt and continue to whisk. Temper egg mixture with a 1/3 cup of hot cream. After tempered, pour remaining heavy cream into mixing bowl and whisk until well blended. Pour back into saucepan and bring to boil. Add rum and vanilla.
    3. Reduce to a simmer and cook until thickened. Remove from heat and add diced bananas and mix well.
    4. Fill ramekins 3/4 full with pudding mixture. Place filled ramekins in a baking dish with a thin layer of hot water. Bake for approximately 20-25 minutes at 350 degrees F. Remove from oven and cool in refrigerator overnight to set.
    5. In a mixer, whip cream and sugar until soft peaks form. Puree Roasted Pineapple & Habanero Dip in a blender. Fold in pureed Roasted Pineapple & Habanero Dip to whipped cream mixture.
    6. To serve, add a spoonful of cream over pudding.

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