Bananas Foster Rum Pudding

Yield: 8 servings

Ingredients

• 3 1/2 tablespoons all-purpose flour
• 1 1/3 cups granulated sugar
• Dash of salt
• 3 egg yolks
• 3 cups milk
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 1/2 cup firmly packed brown sugar
• 1 teaspoon ground cinnamon
• 6 bananas, split and quartered
• 2 tablespoons Creme de Banane liqueur or 2 tablespoons banana extract
• 1/2 cup light rum
• 1 (12 ounce) package vanilla wafers
• 1 cup whipping cream
• 1/2 cup sifted confectioners' sugar
• 2 tablespoons rum

Instructions

1. Combine flour, sugar and salt in a heavy saucepan.
2. Beat egg yolks; combine egg yolks and milk, mixing well. Stir in dry ingredients; cook over medium heat, stirring constantly until smooth and thickened. Remove from heat. Stir in vanilla extract.
3. Melt butter in a large skillet; add brown sugar and cinnamon. Cook over medium heat until mixture is bubbly.
4. Add bananas; heat for 2 to 3 minutes, basting constantly with syrup. Stir in banana extract or liqueur.
5. Put rum in a small saucepan and heat. Remove from heat, ignite with a long match, and pour over bananas. Baste bananas with sauce until flames die down.
6. Beat whipping cream until foamy; gradually add confectioners' sugar until soft peaks form. Beat in rum.
7. Layer one third of wafers in a 3 quart baking dish. Cover wafers with 1/3 of banana mixture. Pour 1/3 of custard over bananas. Repeat layers twice.
8. Cover with whipped cream.