Banana Macadamia Nut Pudding Cups

October 1, 2005

Site Staff,

Macadamia nuts are the state’s fourth-largest commodity crop, valued at over $32 million. The nuts are plentiful throughout the state. Vanilla, the pod of an orchid plant, is grown here, too, and processed into dried beans and extracts. You can find them at The Compleat Kitchen and HFBF farmers’ markets.

C&H sugar has always been a popular brand in Hawai’i, owing to our sugar plantation heritage.

Today C&H, processed in California, is a blend of Hawai’i-grown cane sugar and sugar from other countries. Maui Brand Plantation White Raw Sugar is a Maui product, and available in supermarkets. It is coarser than granulated sugar and contains a little molasses. It can be used on the table or in baked goods. This recipe serves six.

From Our Kitchen: Banana Macadamia Nut Pudding Cups

1 cup diced Hawai’i-grown macadamia nuts
2 tablespoons butter at room temperature
2/3 cup plus one tablespoon Maui Brand Plantation White Raw Sugar
6 egg yolks
3 tablespoons cornstarch
2 cups milk
1 teaspoon vanilla
4 apple bananas, sliced

Preheat oven to 375°. Combine macadamia nuts, butter and 1 tablespoon of the sugar. Divide mixture among six ramekins or custard cups and press into the bottom. Bake for 8 minutes. Remove from oven and cool.

In a large heatproof bowl, whisk together egg yolks and the remaining 2/3 cup of sugar. Add the cornstarch and blend well.

Heat milk and vanilla in a saucepan and bring almost to a boil. Slowly ladle the milk into the egg mixture, whisking constantly. When all the milk has been added to the egg, return the mixture to the saucepan and bring back to a boil until thick. Remove the resulting cream from the heat.

Spoon cream into prepared ramekins. Layer a few slices of banana over cream. Repeat, ending with cream. Cover with plastic wrap and chill. Serve chilled, topped with whipped cream, if desired.

This article appears in the October 2005 issue of HONOLULU Magazine.