Pudim De Banana Recipe

Prepare bananas

Peel and roughly chop the ripe bananas. Place them in a blender or food processor and puree until smooth.

Warm dairy and infuse cardamom

In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until small bubbles form at the edge (do not boil). Stir in ground cardamom and half the granulated sugar (60 g) so it dissolves; keep warm for 3 minutes to let the flavors marry, then remove from heat.

Temper eggs and mix custard

In a bowl, whisk together whole eggs, egg yolk, remaining granulated sugar (60 g), vanilla extract, and salt until homogenous. With the blender running (or whisking), slowly stream the warm milk mixture into the eggs to temper them. Once combined, add the banana puree and mix until smooth.

Strain and fill molds

Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any solids and ensure a silky texture. Pour the mixture into a single 18–20 cm round pudding mold or divide among six 180–200 ml ramekins, leaving a small gap at the top for expansion.

Bake in a water bath

Preheat oven to 160°C (320°F). Place the filled mold(s) in a deep baking tray. Pour hot water into the tray to come halfway up the sides of the mold(s). Cover the mold(s) loosely with foil and bake for 35–45 minutes for individual ramekins or 45–55 minutes for a larger mold, until the custard is set but still slightly jiggly in the center (an instant-read thermometer should read about 80–85°C in the center).

Cool the custard

Remove the pudding from the water bath and let cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set and develop flavor.

Make caramel

In a heavy-bottomed saucepan, combine granulated sugar (150 g) and water (30 ml). Stir gently to moisten the sugar, then set over medium heat without stirring further. Swirl the pan occasionally until the sugar melts and turns a deep amber color (watch closely to avoid burning).

Add passion fruit

When the sugar reaches a deep amber, remove from heat and carefully whisk in the passion fruit pulp (80 ml) — it will steam and sputter. Return briefly to very low heat and stir in butter (15 g) and lemon juice (5 ml) until smooth. If the caramel seizes, return to low heat and stir constantly until it comes back together. Let cool slightly until pourable but warm.

Cool to set consistency

Allow the passion fruit caramel to cool to just above room temperature; it should be thick and syrupy, not completely cold or hard, so it can coat the top of the pudim.

Whip cream

Chill a mixing bowl and beaters briefly. Pour chilled heavy cream (200 ml) into the bowl, add powdered sugar (20 g) and vanilla (0.5 tsp). Whip on medium-high speed until soft peaks form — stable but still light. Do not overwhip to avoid turning to butter.

Refrigerate until assembly

Cover and keep the whipped cream chilled until ready to top the pudim.

Make dough

Preheat oven to 175°C (350°F). In a bowl, rub cold cubed butter (70 g) into flour (120 g), powdered sugar (40 g), ground cardamom (0.5 tsp) and salt (0.25 tsp) until mixture resembles coarse crumbs. Add egg yolk (1) and gently bring together to form a soft dough—do not overwork.

Bake and cool

Press the dough into a small baking sheet or form into a disk and bake for 12–15 minutes, until just golden at the edges. Alternatively, form small cookies and bake 10–12 minutes. Remove and cool completely.

Make crumbs

Once cooled, break or pulse the cookies in a food processor to make coarse crumbs. Reserve in an airtight container until assembly.

Unmold and top with caramel

Remove the chilled pudim from the refrigerator. If using a large mold, run a thin knife around the edge and invert onto a serving plate. If using ramekins, run a knife around edge and invert each onto individual plates. Spoon or drizzle warm (not hot) passion fruit caramel over the top so it pools and runs down the sides. Use about 2–3 tbsp caramel per individual serving or 100–130 ml for a large pudding.

Add whipped cream

Pipe or spoon a generous dollop of chilled whipped cream onto or beside each slice or ramekin. The cream provides a cool counterpoint to the tart caramel and banana custard.

Garnish with cookie crumb and banana

Sprinkle the cardamom cookie crumbs over the whipped cream and around the plate for crunch. Garnish with a few fresh banana slices and optional toasted pumpkin seeds or micro-mint for color and texture.

Serve

Serve immediately after assembly so the caramel remains fluid and the crumbs keep their crunch. Leftovers can be refrigerated (without caramel) for up to 2 days; add caramel and crumbs just before serving.