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Pastry Chef Ann Kirk trades her banana rum pudding for the Beer Chicks’ banana rum beer cocktail!
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Beer Fosters:
1 ounce dark rum
1/2 ounce banana liqueur
1 teaspoon Bacardi Rum 151 proof
1 bottle Schneider Aventinus, wheat doppelbock beer, chilled
maraschino cherry soaked in Amarone for garnish
1.Add dark rum and banana liqueur into a martini glass. Use the back of a small spoon to float 151 proof rum over top, carefully light on fire. Douse flame with chilled beer, about 4 ounces.
Garnish with maraschino cherry.
Makes 1 cocktail
Banana Rum Pudding:
8 Nilla Wafer cookies
1/2 cup dark rum
2 cups Banana Pudding (recipe below)
4 short glasses
1.Dip 4 cookies in dark rum and place each cookie into the bottom of each glass. Drizzle about 1 tablespoon of remaining rum over top of each cookie.
Divide pudding into glasses and garnish with remaining cookies.
Makes 4
Banana Pudding:
2 cups whole milk
1 vanilla bean, split and scraped
2 teaspoons vanilla extract
2/3 cups sugar
4 egg yolks
1/2 cup pastry flour
1/2 teaspoon kosher salt
1 cup heavy cream
1/2 cup crème fraiche
1 ripe banana, sliced thinly
vanilla wafers
dark rum
1.In a small pot, combine milk, vanilla bean with pod, and vanilla extract. Bring to a boil over high heat.
2.Meanwhile, in a medium size heatproof bowl, whisk together egg yolks and sugar. Sift flour and salt over yolk mixture and whisk to combine. When milk mixture has reached a boil, slowly whisk in the milk mixture into the yolk mixture.
3.Return contents from bowl to the pot and whisk over medium heat until custard thickens and bubbles burst slowly on top. Remove from heat and strain custard through a fine mesh strainer into a bowl. Cover and place custard in the refrigerator until chilled.
4.Whip heavy cream and crème fraiche to medium peaks (by hand or with stand mixer). Remove chilled custard from fridge and fold in the whipped cream mixture. Add sliced bananas and fold again until incorporated. Serve.
