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Title: Caribbean Banana Rum Pudding
Yield: 1 Serving

Ingredients

      3    Tablespoons water
      1    Teaspoon unflavored gelatin
    1/4    Cup cornstarch *
      2    Cups milk; (divided use)
      2    Large egg yolks
    1/2    Cup sugar
      1    Pinch salt
      2    Tablespoons vanilla extract
    3/4    Cup heavy whipping cream
  1 3/4    Cups cubed pound cake; 1/2"
           -cubes
    1/4    Cup dark rum
           or fresh orange juice
  1 3/4    Cups diced (1/4") ripe
           -banana
           =(2 to 3 medium bananas)
           Whipped cream for garnish
           Sliced bananas for garnish

Instructions

* (lightly spooned into a measuring cup and leveled with
the edge of a knife).
Put the water in a small cup. Sprinkle the gelatin over the
water, and let the mixture soften for at least 5 minutes.
Put the cornstarch in a 1-quart microwave-safe glass
measuring cup. Slowly whisk in 1/4 cup of milk until
smooth. Add the egg yolks, sugar and salt, and whisk until
well blended. Add the remaining 1 3/4 cups milk, and whisk
again until blended.
Cover the cup with plastic wrap, turning back a fold over
the pouring spout. Microwave the pudding on High power for
3 minutes. Whisk until smooth.
Cover the cup again, turning back a fold over the pouring
spout, and microwave on High for 2 to 5 minutes, whisking
every 60 seconds, until the mixture thickens and starts to
bubble around the edges. Whisk until smooth.
Cover the cup again, turning back a fold over the pouring
spout. Microwave on High for 30 seconds to 1 1/2 minutes,
until the mixture comes to a full boil. Note that the
pudding will be very thick at first; after it boils, its
consistency will thin a little.
Stir the softened gelatin into the hot mixture, making sure
it dissolves completely.
Strain the pudding through a fine-meshed sieve into a
noncorrosive metal 2 1/2 -quart bowl. Push the pudding
through the sieve with a rubber spatula.

Set the bowl over a larger bowl containing ice and water
for 5 to 10 minutes, stirring frequently, until the pudding
is cold and starts to thicken. Remove the bowl from the ice
bath. Whisk in the vanilla extract.
In a chilled 2 1/2 -quart bowl, whip the cream until soft
peaks start to form. Using a rubber spatula, fold the cream
into the cooled pudding.
Toss the cubed pound cake with the rum or orange juice in a
1-quart bowl. Gently fold the diced banana and moistened
pound cake into the pudding.
Spoon the pudding into eight 6-ounce dessert glasses or
custard cups or into a 1 1/2 -quart bowl. Cover and
refrigerate for 1 to 2 hours or until completely chilled
and set. Just before serving, garnish the pudding with
whipped cream and sliced bananas. 8 servings.
(From "Unbelievable Microwave Desserts" by Adrienne Welch
and Mary Goodbody; Simon & Schuster). jmerrill@prodigy.com

=============== Reply 6 of Note 1 =================

Board: FOOD BB
Topic: FOOD SOFTWARE

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Contributor: San Diego Union-Tribune

Preparation Time: 0:00

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