I enjoyed the rice pudding so much yesterday, I decided to make another. This time I added some flambeed bananas to the rice pudding.
What’s it like? So tasty. The bananas are all caramelised and toffee-ish. And the baked vanilla rice pudding is another winner. Honestly, I think coconut rice pudding might be better than rice pudding made with dairy milk.
Any mishaps? Um, yeah. That’s why this is so late. Well, partly why.
So the way I photographed the ingredients yesterday seemed like the best and clearest way to do it. So I did it again. I lay everything flat on the table to take the photo. Even the bottle of rum and triple sec. Can you guess what happened? No the two bottles did not roll off. Just the triple sec. With me screaming “Noooooooooo!”. Yeah. So not the ideal way to photograph ingredient after all. Who knew? Presumably every other food blogger out there.
Something I didn’t mention yesterday is that the rice pudding was actually my second attempt at a dessert. I first tried to flambée bananas by sprinkling some sugar on them. And dosing them in rum and triple sec. It didn’t work. The alcohol would set alight.
This is something I actually had as a dessert. But what alcohol they used to make it, I have no idea. I wish I did. It was in Madagascar. You have to leave the banana burn and when the flame finally extinguishes the banana is all caramelised and lovely. It looks really simple to do. No idea how to make it – still.
I thought maybe they first heated the alcohol, so I drained off the liquid into a small saucepan, brought it the boil and set it alight – and light it did. I was vaguely worried for a small second that the kitchen would burn down. It didn’t. Thankfully. So then I poured the flaming alcohol back over the bananas but after a few seconds it went out and that wasn’t long enough to roast the banana. So… I tried a couple more times but to no avail. I gave up.
But not until after I had put the bananas in the pan with the flaming alcohol – so they were properly cooked by the end. And even with the taste of several burnt matches, the hot banana, triple sec and rum tasted reasonably good.
Then the baked rice pudding turned out to be so yummy and I thought why not just flambée them in a pan and serve them with a vanilla rice pudding? Basically I wanted to see would the baked rice pudding be as good without the spices and with vanilla instead. It’s different but just as yummy.
I liked it so much I put a heart of chocolate on the plate with it. But then after a couple of days I noticed that the bananas looked kinda like sea monsters. So, had to change them because this deserves photos that look as good as it tastes.
OK, I was going to put chocolate on it anyhow – just in case the flambée went wrong.
Oh and this is definitely a diet-be-damned pud’.
So how do you flambée bananas?
I clearly don’t know. So let’s find out … OK here’s a recipe for flambéed bananas. OK, I think you do just set it on fire. Um… Maybe if you’re as hapless and as hopeless in the kitchen as me, just let the rum and triple sec reduce down to a sauce by letting it boil in the pan – that works perfectly well too.