- Separate Egg Yolks: Place the 6 egg yolks in a large mixing bowl.
- Mix Yolks, Sugar, and Vanilla: Add the sugar and vanilla extract to the yolks. Whisk until well combined and slightly pale.
- Mash Bananas: In a separate bowl, mash the ripe bananas with a fork until smooth. Add them to the egg yolk mixture and stir until fully incorporated.
- Combine with Milk: Gradually pour the milk into the banana-egg mixture, whisking continuously to blend.
- Dissolve Cornstarch: In a small bowl, dissolve the cornstarch in the 20 milliliters of milk, ensuring there are no lumps. Add this to the banana mixture and whisk well.
- Cook the Pudding: Transfer the mixture to a saucepan and cook over low heat, stirring constantly with a whisk to prevent sticking. Cook for about 10 minutes, or until the pudding thickens to a creamy consistency.
- Chill the Pudding: Pour the pudding into 4 small dessert cups. Let them cool to room temperature, then refrigerate for at least 3 hours to set.
Prepare the Bananas Foster Topping:
- Caramelize Sugar: In a small pan, melt the butter over medium heat. Sprinkle the sugar evenly over the melted butter, stirring continuously until it dissolves and forms a caramel.
- Add Bananas: Slice the banana and add it to the caramel mixture. Stir gently to coat the banana slices evenly with caramel. Cook for 1-2 minutes, ensuring the bananas remain intact.
- Top the Pudding: Spoon the Bananas Foster mixture over the chilled pudding cups.
Serving Suggestions
- Garnish with a dollop of whipped cream or a sprinkle of cinnamon for added flair.
- Serve chilled for the best texture and flavor.
Storage
- Store the pudding in the refrigerator, covered with plastic wrap, for up to 3 days.
- Add the Bananas Foster topping just before serving to maintain its fresh caramelized texture.
Enjoy this delightful combination of creamy pudding and caramelized bananas—an indulgent dessert that’s sure to impress!
