Banana-Coconut Ramen Pudding (Food Network Kitchens) |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
3 3 -ounce packages ramen noodles, seasoning packets discarded |
4 tablespoons unsalted butter, melted, plus more for greasing |
2 large eggs |
2/3 cup sugar |
1 14 -ounce can coconut milk |
1/2 cup sour cream |
1 1/2 teaspoons almond extract |
1/4 teaspoon ground cardamom |
1/4 teaspoon anise seed, crushed |
salt |
1/2 cup golden raisins |
1/4 cup crystallized ginger,chopped |
2 bananas,thinly sliced |
1/4 cup shredded coconut |
2 tablespoons sliced almonds |
Directions:
1. Preheat the oven to 350 degrees. Place the noodles in a bowl, cover with hot tap water and soak, flipping once, for 10 minutes; the noodles should pull apart easily. Drain well; toss with the melted butter.
2. Whisk the eggs, sugar, coconut milk, sour cream, almond extract, cardamom, anise seed and a pinch of salt in a large bowl. Stir in the noodles, raisins and ginger until combined.
3. Butter an 8-inch square baking dish; spread out the bananas in a layer, then pour the noodle mixture on top. Sprinkle with coconut and almonds. Bake until golden brown and set, about 1 hour 10 minutes. Let cool for at least 1 hour before slicing.
4. Photograph by Yunhee Kim
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