Keith’s Spiced Banana Pudding Flambé

World’s best banana pudding recipe! If a Crème brûlée and a bananas foster had a love child, this banana pudding would be the result! Absolutely everything you seek in deliciousness!!!

 

 

Ingredients

  • 1/3 cups all purpose flour
  • 3/4 cups sugar
  • 1/4 teaspoon salt
  • 1 1/2 cups cream
  • 1 1/2 cups evaporated milk
  • 4 egg yolks
  • 1 tablespoon lemon juice
  • 2 teaspoon vanilla
  • 4 tablespoons butter
  • 1 teaspoon Keith Lorren’s Dessert Spice
  • 2 tablespoons rum
  • 5 bananas sliced and tossed with lemon juice to prevent browning
  • 1 boxes nilla wafers

FOR THE MERINGUE

  • 4 egg whites
  • 6 tablespoons sugar
  • 1/8 teaspoon cream of tarter
  • Few tablespoons cognac
  • Sprinkling of sugar

Directions

PREPARE THE PUDDING

  1. In a sauce pan, whisk milk, cream, egg yolks, sugar, vanilla together, Keith Lorren’s Dessert Spice, and rum.
  2. Gradually whisk in flour and simmer until thickened, stirring constantly for 10-12 minutes.
  3. Stir in butter and remove from heat.
  4. On a flat baking tray, place sliced bananas and lightly sprinkle sugar over each slice.
  5. With a blow torch caramelize the slices.
  6. In a casserole dish layer cookies, caramelized bananas. 
  7. Top with pudding ending with a cookie layer. 
  8. Repeat process until casserole dish is filled.

PREPARE THE MERINGUE

  1. In a large glass or metal bowl, whip egg whites, cream of tarter, until foamy. 
  2. Add sugar gradually, and continue to whip until stiff peaks form. 
  3. Spread meringue over the top of banana pudding. 
  4. Pour cognac over meringue, sprinkle lightly with sugar. 
  5. Flambé with a torch or broil in the oven to brown the meringue.
  6. Cool at least 1 1/2 hours until pudding is cool and has set.