breakfast, recipe, snack, sweet

Milk Pudding and Brown Butter Banana Compote

ย Pudding is a childhood favourite, but sometimes I crave new flavours and interesting textures. This milk pudding, a Middle Eastern favourite, has been altered to include delicious flavours like vanilla and cardamom, and topped with a brown butter banana compote that is incredible!

The flavours meld beautifully, and the elegance of the final product makes it suitable even for a dinner party. The best part, though, is that the pudding comes together in 20 minutes, and the brown butter compote in 5!

 

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Feel free to adapt the spices in the pudding- or even the compote- to suit your own tastes. If you’re hoping to do something with other Middle Eastern flavours, try substituting a couple drops of rose water for the vanilla and cardamom!

 

Milk Pudding

Ingredients:

  • 4 cups whole milk
  • 1/2 cup granulated sugar
  • 1/3 cup corn starch
  • 1/4 cup 35% cream
  • 2 tsp vanilla extract
  • 1 tsp ground cardamom
  • about 30 lady finger cakes

Directions:

  1. Add 3 cups of the milk and the sugar to a pot and heat over medium heat. Mix the other cup of milk with the corn starch and then incorporate. Bring the mixture up to a gentle simmer, cooking until it thickens enough to coat the back of a spoon (about 10 to 15 minutes).
  2. Remove from heat, and stir in the cream, vanilla, and cardamom.

To assemble, place 2 lady fingers in the bottom of each 6-8 individual serving dishes (I had to break them in half to fit along the bottom). Spoon the pudding over the lady fingers, cover, and put in the fridge to cool completely.

Brown Butter Banana Compote

Ingredients:

  • 1/8 cup salted butter
  • 2 tbsp each: brown sugar and granulated sugar
  • 4 large and ripe bananas, sliced
  • 1/4 tsp salt

Directions:

  1. Add the butter to the bottom of a sauce pan and heat over medium heat. Once melted, the butter will bubble and sizzle (as the water evaporates), and eventually become quite foamy and no longer sizzle. You’re at the browning stage! Stir just until amber brown (it will give off a caramelized smell) and then remove from heat immediately and stir in the sugars and the banana slices.
  2. Return to medium heat for about 10 minutes until golden and thickened.
  3. When ready to serve, heat through and spoon about 2 tbsp of the compote on top of each cooled pudding dish, then sprinkle with a few black sesame seeds if desired and a lady finger for dipping.

Note: The pudding recipe can be made ahead, but I recommend making the banana compote the day you plan on serving due to a slight colour change that happens after 24hrs.

Milk Pudding recipe altered from the Dairy Goodness website.

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