NEW YORK (CBSNewYork) – Pastry chef Pichet Ong of Sugar and Plumm stopped by the CBS 2 studios to whip up a new take on a holiday dessert.

For more information on Sugar and Plumm, click here. For more information about the Food Network’s show “Sugar Dome,” click here.

Banana and Eggnog Pudding

Recipe courtesy Pichet Ong

  • 1 1/2 cups heavy cream
  • 3/4 cup whole milk
  • 1/3 cup plus 1 tablespoon dark rum, such as Meyer’s
  • 3 tablespoons molasses
  • 1 1/4 teaspoons freshly grated nutmeg
  • 1/8 teaspoon salt
  • 2 ginger coins, 1 1/4-inch thick
  • 1 cinnamon stick
  • 1 vanilla bean, split and scraped
  • One 14-ounce can sweetened condensed milk (1 1/4 cups)
  • 2 tablespoons cornstarch
  • 4 large egg yolks
  • 2 teaspoons lemon juice
  • 1 tablespoon brown sugar
  • 7 finger bananas (or 3 large), peeled and cut into 1/2-inch rings
  • 12 vanilla wafers, crushed fine
  • 12 gingersnap cookies, crushed fine
  • 3 ounces bittersweet chocolate

To make the eggnog pudding, in a medium pot over medium heat, take 3/4 cup of the cream, the milk, 1/3 cup of the rum, the molasses, nutmeg, salt, ginger, cinnamon and vanilla and bring to a simmer, stirring occasionally. Turn off the heat and set aside for 1 hour for the flavors to infuse.

Whisk together the condensed milk, cornstarch and egg yolks to combine. Temper the infused milk mixture into the egg mixture, and whisk to combine. Return the entire mixture to the pot and cook over medium heat, whisking constantly, until the mixture comes to a bubbling simmer.

Turn off the heat and strain through a fine mesh sieve into a medium bowl. Cover with plastic cling wrap directly on the hot pudding and set aside to cool, about 4 hours. Alternatively, you can put in piping bag. (You can refrigerate if preparing this step the day before.)

An hour before assembling the dessert, toss together the remaining 1 tablespoon rum, the lemon juice, brown sugar and bananas. Whip the remaining 3/4 cup cream till soft peaks form, and refrigerate till use.

To assemble the dessert, each in a single layer, alternate the macerated bananas, pudding, vanilla wafers, cream and ginger snaps in seven 6-ounce jars. Once done, arrange them close together, and finely grate the chocolate over the top of the puddings. Chill for at least 4 hours, preferably overnight.

Yield: 7 servings

Active Time: 45 minutes

Total Time: 6 hours 45 minutes (includes chilling time)