I often cook desserts of this kind - puddings, jellies, mousses, my family members love them very much. Today I want to share a very tasty version of pudding - with bananas, cream, cognac and delicious thick caramel sauce. This pudding will be a perfect end to a family dinner or a treat for unexpected guests.
| Cook Time | 90 minutes |
| Servings |
Ingredients
- 3/4 glass Cream fat, 33-36%. For pudding-3/4 Cup +1/2 Cup for sauce
- 1/4 glass Milk for pudding
- 1/3 glass Brown sugar for pudding 1/3 Cup + 1/3 Cup for sauce
- 2 pieces Banana for pudding
- 1/4 glass Rum or cognac, liqueur. For a pudding. You can add the sauce 1 tbsp
- 3 pieces Chicken eggs for pudding
- 1 tablespoon Flour wheat / Flour for pudding
Ingredients
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Instructions
- The recipe is very convenient because we will measure all the products with a glass, which is in any bread maker or multivark, with a volume of 240 ml. This measure (cup) is the most common in American recipes. So, measure 3/4 cup of cream.
- Pour the cream into a bowl and pour 1/4 cup of milk.
- Add 1/4 cup brown sugar. This will give our dessert a pleasant color and a light caramel shade. Measure 1/4 cup of rum or brandy. Instead, you can add your favorite liquor.
- Put two peeled bananas in a bowl with milk, cream, sugar and rum.
- Whisk everything into a puree using a blender.
- Now add three eggs and a spoonful of flour. Beat the mass again with a blender.
- Turn on the oven for 180 C. Grease the molds from the inside with butter, pour the banana-cream mass on them.
- Put the molds in a deep mold, pour a little boiling water so that the water reaches the middle of the molds. To prevent water from accidentally flooding the contents of the molds, you can pour water when you put the pan in the oven. The pudding preparation time is 30-40 minutes, depending on the size of the molds and the characteristics of the oven. The finished pudding is easily removed from the mold, it is enough to cool it a little and hold a thin knife along the walls of the mold.
- Prepare a creamy caramel cream. Heat 1/3 cup sugar over medium heat in a thick-bottomed bowl until melted. Do not mix! Just tilt the mold in different directions, achieving a uniform melting of sugar.
- Pour in 1/2 cup of heavy cream and over low heat, stirring slightly, wait until the cream is completely combined with the caramel. At the beginning, the caramel hardens, but then gradually melts, and the mass becomes homogeneous. At the end of cooking, you can add 1 tablespoon of alcohol to the sauce, if the dessert is intended for adults.
- Immediately remove the caramel sauce from the heat and pour into a saucepan.
- Pudding can be eaten both warm and cold. Pour warm caramel sauce over it, and let it be delicious!
- Bon appetit.
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