Bananas Foster Trifle Recipe

Step by Step Method

Step 1

Make the custard: Bring half&half to a boil, over medium heat in a heavy saucepan.In another heavy saucepan, whisk together egg yolks, sugar, cornstarch and salt. While vigorously whisking, , add 1/8 cup hot half&half, then add the remaining half&half in a slow steady stream, all the while whisking. Bring the mixture to a boil over medium heat, whisking constantly until the mixture thickens into pudding. Remove from the heat and stir in the vanilla.Strain the custard into a large bowl and cool until room temperature, stirring occasionally.

Step 2

Make the Rum syrup: Stir rum, sugar and cinnamon stick in a heavy saucepan over medium-high heat until the sugar dissolves. Boil the syrup until it is reduced 5-7 minutes. Remove and discard the cinnamon stick. Keep warm.

Step 3

Make the meringue: Stir sugar, water and corn syrup in a heavy saucepan over medium-low heat until the sugar dissolves.Increase the heat to medium-high and boil until the temperature reaches 238F on a candy thermometer, about 5 minutes. While the syrup is boiling, whip the egg whites and salt in a stand mixer at medium heat until soft peaks form, about 2 minutes. With the mixer running at medium speed, very very slowly pour the heated syrup mixture into the egg whites. beat until the outside of the bowl is cool to the touch and the whites are thick and glossy, about 7 minutes.

Step 4

Make the bananas foster: In a skillet, over medium high heat, melt the butter with the sugar, cinnamon and salt. In a bowl, toss the bananas with lemon juice and add to the skillet. Cook , tossing and swirling gently to coat. Remove the skillet from the heat , add rum, and ignite with a match. Allow the flames to die out, then cool the bananas about 7 minutes.

Step 5

Assemble in the trifle bowl. First arrange the pound cake cubes on a cooling rack on top of a pan baking sheet - With a pastry brush, brush the cubes with the rum syrup. Place 1/3 cake cubes in the bottom of the bowl, followed by 1/2 the custard and 1/3 of the meringue. Top the meringue with 1/3 of the bananas and sauce. Top the bananas with another 1/3 of the cake cubes, top with the remaining 1/2 of the custard and another 1/3 of the meringue. Top with another 1/3 of the bananas and sauce.Top the bananas with the last 1/3 of the cake cubes, the last 3rd of the bananas and top the cake with the last 1/3 of the meringue. Torch the top to brown if desired. Refrigerate at least 2 hours before serving.