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More InfoRecipe details
Hot-Cold Maple Bananas Pudding
6 servings
Pudding:
- 6 bananas pealed and sliced
- 60 ml (1/4 cup) clarified butter
- 90 g (1/2 cup) brown sugar
- 125 ml (1/2 cup) rum
- 60 ml (4 tablespoons) unsalted butter
French Toasts:
- 1 L (4 cups) 35% cream
- 180 g (1 cup) brown sugar
- 2 sliced vanilla bean
- 10 ml (2 teaspoons) ground cinnamon
- 1 pinch salt
- 6 eggs
- Six 3-inch bread circles
- 30 ml (2 tablespoons) unsalted butter
Methods:
In a saucepan over medium heat, stir bananas in clarified butter for one minute.
Add brown sugar and cook until caramelized.
Add rum and let it simmer for another 5 minutes.
Add unsalted butter.
In a saucepan, mix together cream, brown sugar, vanilla, cinnamon, and salt.
Bring to a boil and let it simmer for one minute.
Set aside and add eggs, mixing well.
Dip the bread circles in the saucepan making sure that they are well soaked.
Then transfer and cook bread circles in a pan with unsalted butter.
Assembling:
Set the French toast in the middle of a plate
Cover with a portion of banana mixture and serve with Maple Ice Cream and one tuile.
Maple Ice Cream:
- 500 ml (2 cups) cream
- 500 ml (2 cups) milk
- 1 vanilla bean
- 185 gr (3/4 cup) sugar
- 6 egg yolks
- 250 ml (1 cup) maple syrup
Methods:
Combine cream, milk, and vanilla in a saucepan.
Bring to a boil, and then lower the heat to keep hot.
In a medium size bowl, stir in sugar, egg yolks and maple syrup.
Add to the saucepan while whipping.
Reduce heat and cook.
Cool the mixture by putting it over ice and then churn.
Honey Tuiles:
- 112 g (4oz) unsalted butter at room temperature
- 30 ml (1 oz) honey
- 30 ml (1 oz) egg whites
- 75 gr (3 oz) flour
- 185 gr (6 oz) fine sugar
In a bowl, mix together butter and honey and then add egg whites. In a separate bowl, mix flour with sugar.
Gradually stir in dry ingredients in creamy mixture.
Form your tuiles on parchment paper on a large sheet.
Bake at 325 °F (160 °C) for a few minutes and mould while still hot.