Bodacious banana puddings
Banana-y goodness .... the humble banana is the king of (dessert) fruits.
Banana, Cardamom and Caramel Croissant Puddings
Bread based puddings are among the world's simplest desserts and its near impossible to get wrong (cue: wild audience applause). It’s unpretentious in both name and execution, and the cardamom and caramel con leche add a husky heat to this version. The trick is to make sure that the croissants get a proper soaking. Give the puddings a little time to bathe before you pop in the oven – that way the custard and croissant can get properly acquainted. This pudding is comfort food with few competitors. Buttery, spicy, crisp and caramelised happiness.
4 - 6 large croissants, halved
4 bananas, peeled, halved lengthways
½ cup cream
¼ cup milk
40g caster sugar
2 heaped teaspoons ground cardamom
½ cup dulche con leche
Vanilla ice cream to serve
Preheat the oven to 150C.
Line the base of 4 oven-proof ramekins with the base pieces of croissant. Top with 1 tablespoon of dulche con leche and cover with slices of banana. Place over the croissant top and press down gently. Repeat with remaining croissants, caramel and bananas in the other ramekins.
Add the cream, milk, eggs, caster sugar and cardamom to a jug. Whisk lightly to combine. Pour over the top of the croissant pudding until ¾ covered. Spoon over any left over caramel con leche. Place the ramekins in a large roasting pan. Fill the pan with hot water to the same level as the top of the ramekins. Place in the oven and cook for 40 minutes. Remove from the oven and allow to rest for about 10 minutes before serving with vanilla ice cream.
See more recipes at The Other Crumb.