Banana pudding may sound like kids stuff, but brandy and malt powder make it more special for the adult table. Make the cookie cups and chocolate sauce while the pudding chills.

Ruth Cousineau
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Scrape vanilla bean seeds with a paring knife into a medium saucepan; add milk and vanilla bean. Heat over low heat until steaming, about 10 minutes.

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  • Meanwhile, whisk egg, sugar, cornstarch, malt and salt in a medium bowl until smooth. Gradually whisk in hot milk, then return mixture to pan.

  • Cook the milk mixture, whisking constantly, over medium heat, until it thickens and comes to a simmer, 3 to 5 minutes. Strain through a fine sieve into a bowl. Discard vanilla bean. Place a piece of plastic wrap directly on pudding. Refrigerate until cold, 4 hours or overnight.

  • Just before serving, peel and dice banana. Place in a small bowl and toss with Cognac and lemon juice. Stir into pudding.

  • To assemble, divide cookie cups among 8 plates and spoon in pudding. Drizzle 3 tablespoons chocolate sauce around each cup. Top pudding with chocolate curls, if desired. Serve immediately.

Nutrition Facts

330.6 calories; protein 7.5g 15% DV; carbohydrates 65.2g 21% DV; exchange other carbs 4.5; dietary fiber 2.4g 10% DV; sugars 52g; fat 5.2g 8% DV; saturated fat 2.9g 14% DV; cholesterol 33.8mg 11% DV; vitamin a iu 331IU 7% DV; vitamin c 2mg 3% DV; folate 29.6mcg 7% DV; calcium 190.4mg 19% DV; iron 1.2mg 7% DV; magnesium 48.7mg 17% DV; potassium 388.5mg 11% DV; sodium 218.1mg 9% DV; thiamin 0.1mg 12% DV.