Prep 30 mins
Cook 30 mins
I found this is in a "cooking with rum" article by the LCBO. I haven't tried it, but it looks absolutely decadent, so I couldn't resist posting it. Prep time is a guess.
- 3 cups milk
- 1 vanilla beans, split or 1 teaspoon vanilla extract
- 6 egg yolks
- 3⁄4 cup white sugar
- 1⁄3 cup flour
- 4 bananas, sliced 1/2 inch thick
- 2 tablespoons dark rum
- 2 tablespoons white sugar
- 1⁄2 cup water
- 2⁄3 cup white sugar
- 1⁄3 cup whipping cream
- 2 tablespoons rum
- 2 cups crushed ginger snaps
- 1⁄3 cup melted butter
- To make custard, bring milk to a boil over medium heat.
- If using vanilla bean, add it, cover the pan and leave over low heat to infuse for 10-15 minutes.
- Alternatively, add vanilla extract after milk boils.
- Meanwhile, whisk egg yolks with sugar until creamy.
- Whisk in flour.
- Mix until well blended.
- Strain milk, stirring gradually into egg yolk mixture.
- Beat together.
- Return mixture to a clean pot.
- Bring to boil, stirring constantly.
- If lumps form as it thickens, whisk until custard is smooth.
- Bring to boil and then simmer 1 minute.
- Cool to room temperature and put plastic wrap on top of custard to that a skin doesn't form.
- For caramel sauce, combine water and sugar in small, heavy, deep pot.
- Place over high heat.
- Boil, without stirring, until golden caramel colour (About 7 minutes).
- Remove from heat and immediately stir in cream and rum carefully because mixture will bubble up.
- Set aside to cool.
- Preheat oven to 350 degrees.
- Combine crushed cookies and butter and pat into 9" pie plate.
- Bake 10 minutes and cool.
- To assemble: Combine bananas, rum and sugar.
- When custard is cold, fold bananas into it.
- Spoon into ginger crust.
- Serve drizzed with caramel sauce.