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

Directions

  • 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.

Tips

Note: Malt powder is available in supermarkets. Look for it near the powdered milk and instant-breakfast drinks.

Tip: To make chocolate curls: Place a block of chocolate (2 ounces or larger) on wax paper and microwave on medium-low for 15 seconds. Turn chocolate block over and microwave for 10 to 15 seconds longer, or until chocolate has softened slightly but has not started to melt. Use a swivel-bladed vegetable peeler to shave off curls. If the chocolate gets too hard to shave easily, warm it again.

Nutrition Facts

331 calories; 5.2 g total fat; 34 mg cholesterol; 218 mg sodium. 65.2 g carbohydrates; 7.5 g protein; Full Nutrition