Simplissime – Banana, caramel and rum pudding
Simplissime – Pudding à la banane, caramel et rhum
If you are not a cook, nor a pastry chef, this would be for you…How a dessert can more simple? Besides, it’s quite light, so in my book all the attributes to be called a perfect dessert. I think as a “petite chose sucrée“, a little sweet thing to serve when you have unplanned guests and no time to prepare a more complex dessert. You can also eat this as a snack with tea, the cups are small, about 2 1/2 inches height so in a few spoonfuls, you’re done.
I believe that you should not skip on anything, not fat, not sugar, so obviously not dessert either but eat small portions. That is the key to maintain a healthy body, and keeping a weight down (and of course exercising). I don’t believe on those restrictive diets that will make you lose weight, make you moody and miserable, then gain all the weight back, due to uncontrollable cravings. Maybe that is my French background that is talking this way, but so far it has shown to be efficient.
Of course, there can be many variations, such as replacing the banana with pears, pineapple, or any other fruit you like. Also, instead of the caramel, you can use chocolate, since chocolate and banana have been made for each other. For the caramel, you can use the one you buy at the store, I found some delicious caramel à la fleur de sel in a small jar at the Rainbow Market, that added a nice touch to it.
This pudding will be classified in my “ à refaire souvent” (to be made often) category due to its easiness and deliciousness ratio. It’s creamy, flavorful and light…just the way I love my desserts.
Ingredients for 4
- 4 slices brioche
- 1 banana, peeled and sliced
- 4 tsp caramel
- 4 tbs raisins
- 3 eggs
- 3 tbs sugar
- 1/2 cream
- 1 cup milk
- 1/2 tsp vanilla extract
- 1 tbs rum
In a mixing container, combine eggs, sugar, milk, cream, rum and vanilla. Mix well to obtain a homogenous consistency. Using some small glasses (the ones than can be placed in the oven of course), start putting together the pudding. lay banana slices at the bottom of the glasses, then add raisins (previously soaked in rum), add brioche and proceed the same way with the other layer.
At the end of the process, you need to finish up with the brioche on top and not the banana. Pour the egg/milk mixture on top to cover the brioche.
Cook in a bain-marie (water bath) for about 25 minutes at 380F until the top is golden. Remove from the oven and let it cool, sprinkle with vanilla powder or powdered sugar and eat cold (not lukewarm) or at room temperature
This entry was posted by silvia on December 10, 2011 at 11:51 pm, and is filed under Breakfast/Brunch, Desserts, Express - Less than 30 minutes. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
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I agree – I’ve tried all of the restrictive diets and none of them work. Everything in moderation, eat healthy and exercise – you got it! So with that said – this is a delicious little bite of dessert! It would be shame NOT to eat this!
Tout à fait délicieux. Banana and rum were created for each other.
What a simple yet delicious dessert. I’m all about small indulgences like this…absolute restriction is not good! I would love to try this out for our a pre-holiday feast. I love collecting recipes for my family and me to make. Thank you for sharing this with me and brightening my evening!
J’adore ce type de dessert tout simple qui nous permet de nous sucrer le bec simplement et rapidement!
Wow, this sounds absolutely amazing! Nothing like a good rum budding
Yum sounds delicious and so easy! I will definitely make this one on a night I’m feeling a little lazy. Congrats on Top 9!
That looks wonderful.
Hello, this looks absolutely amazing I would love to try to make it. I don’t have small glasses so I will be using a small muffin pan with 24 slots. I will be making these for a portfolio show, as small tastings.
Is this essentially a bread pudding? I know I can make a good and moist bread pudding without a water bath.
Also how is the flavor profile of the Carmel à la fleur de sel, I want to make caramel from scratch if I can’t find it