Banana Pudding with Mandarine Cream – a delicious recipe with bananas, sugar, mandarine juice, rum white, eggs, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mash 4 large bananas (if anything, slightly overripe) with 200 g caster sugar, 6 tablespoons mandarin juice and 3 tablespoons white rum.
2
Separate 4 eggs and beat the whites with a pinch of salt until they stand in stiff peaks.
3
Fold the whites through the banana mixture gently and turn the mixture into a serving dish or dishes.
4
Chill for several hours until set.
5
Meanwhile, beat the egg yolks with 3 tablespoons of sugar until thick and creamy.
6
Tip the mixture into the top of a double boiler or a basin over simmering water, add 210 mL of mandarine juice and whisk over a gentle heat until it reaches coating consistency.
7
Don't let it boil.
8
Chill for several hours.
9
Serve with the pudding.
469
kcal
Calories
10
g
Fat
85
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 large bananas, 200 grams sugar, superfine, 6 tablespoons mandarine juice, 3 tablespoons rum white, and more.
Yes, Banana Pudding with Mandarine Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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