Filipino-Style Banana Pudding
A creamy dessert inspired by Filipino cuisine, featuring caramelized banana and aromatic spices.
Ingredients
- ●4 bananasripe
- ●1 tsp aromaticground cinnamon
- ●1 package puddingvanilla-flavored
- ●1 tsp amberhoney
- ●2 cups evaporated milkfull-fat
- ●1/2 cup sugargranulated
- ●2 egg yolkslarge
- ●1 tbsp all-purpose flourcornstarch can be substituted
- ●2 tbsp unsalted buttermelted
Instructions
- 1
1. Preheat the oven to 350°F (175°C).
- 2
2. In a medium saucepan, combine the pudding, evaporated milk, sugar, and melted butter. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- 3
3. Remove the saucepan from the heat and stir in the ground cinnamon. Let it steep for 5 minutes.
- 4
4. In a separate bowl, whisk together the egg yolks and cornstarch. Temper the egg yolks by slowly pouring the warm pudding mixture into the egg yolks, whisking constantly.
- 5
5. Add the tempered egg yolks back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens.
- 6
6. Arrange the sliced bananas in a baking dish and pour the pudding mixture over the bananas.
- 7
7. Bake the banana pudding in the preheated oven for 25-30 minutes, or until the top is lightly golden brown.
- 8
8. Remove the banana pudding from the oven and let it cool to room temperature.
- 9
9. Refrigerate the banana pudding for at least 2 hours, or until chilled and set.
- 10
10. Serve the Filipino-Style Banana Pudding chilled, garnished with toasted coconut flakes or chopped nuts if desired.