Nov 13, 2019 Last Updated 6:31 AM, Nov 9, 2017
 
 

Banana Bread Pudding, Caramel Ice Cream, Rum Caramel Sauce, Toasted Salted Walnuts

bananabreadpuddingcaramelicecreamrumcaramelsaucesA divine signature recipe from pastry chef Josephine Pacquing of Bar Americain in NYC.

Yield: 40 servings

Banana bread:

40.9 oz/1160 g all-purpose flour

2 Tbs baking powder

1 Tbs salt

1 lb/454 g unsalted butter

28.2 oz/800 g granulated sugar

8 large eggs

1 Tbs vanilla paste

34.14 oz/968 g sour cream

40 liq oz/1200 ml banana puree


1. Sift together the flour, baking powder and salt. In the bowl of an
electric mixer fitted with the paddle attachment, cream the butter and
sugar. Add the eggs and vanilla paste and mix until light. Add the sour
cream and banana puree. Add the dry ingredients at low speed and mix
until blended. Spread onto two lined full sheet pans and bake at 325°F
until a tester comes out clean, about 12 minutes. Cool completely.

2. Cut into ½” cubes and toast. Fill 8” round silicone molds with the cubes.

Banana custard:

1 qt/960 ml whole milk

2 qt/1.92 lt heavy cream

2 vanilla beans, split lengthwise and seeds scraped

15.8 oz/450 g granulated sugar

30 large egg yolks

32 liq oz/960 ml banana puree

1. In a saucepan, bring the milk, cream and vanilla bean pod and seeds
to a boil. In a bowl, whisk the eggs and sugar together and temper
in some of the hot milk mixture. Return the entire mixture to the
saucepan and add the banana puree. Strain through a fi ne-mesh sieve.

2. Pour the custard on top of the cubes and let soak for 15 minutes.

3. Add more custard if needed to fi ll to the rim of the mold. Place
molds in a hotel pan and add water to create a bain marie. Cover with
foil and bake at 325°F until the custard is set, about an hour.

Caramel ice cream:

63.5 oz/1.8 kg granulated sugar, divided

6 vanilla beans, split lengthwise

1 qt/960 ml heavy cream

4 qt/3.84 lt milk

48 large egg yolks

1. In a heavy saucepan, make a dry caramel out of 49.38 oz/1400 g of
the sugar with the vanilla beans. Add the milk and cream and cook
just until any lumps of caramel are dissolved. Whisk the eggs yolks
with the remaining 14 oz/400 g of sugar and temper into the
caramel mixture. Cook over medium heat, stirring constantly,
until the sauce thickens enough to coat the back of a spoon. Strain and cool. Chill overnight.

2. Process in an ice cream machine according to manufacturer’s instructions.

Rum Caramel Sauce:

28.2 oz/800 g granulated sugar

16 liq oz/480 ml water

24.5 liq oz/720 ml Myers’s Dark Rum

1 Tbs orange zest

1 lb/454 g unsalted butter

Make a dry caramel out of the sugar, and deglaze with the
water. Add the rum, and reduce to a syrup. Whisk in the
orange zest. Remove from heat and, right before serving,

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