BUDÍN DE LA ABUELA

• 1 4oz portion bread pudding (recipe below)
• 3 half of banana foster (recipe below)
• 1 tbsp chocolate ganache (from Merienda de la Abuela)
• Maldon salt
• Toasted walnuts
• Vanilla ice cream
• Confectionary sugar

For the Bread Pudding
• Sugar and water to make a caramel for the base of the terrine.
• Old croissants, pan au chocolate, doughnuts and brioches bread all broken up in large pieces mixed up.
• 1 recipe for flan (will make two molds)

For the Bread Pudding

• Make a caramel with the sugar and the water. When a golden brown color is achieved, pour into the mold.
• Add the pastry mix until it reaches the top of the mold.
• Add the flan mix.
• Cook in traditional Bain Marie at 400ºF for 45 minutes. Half way through the cook time, put some confectionary sugar on top for more caramelization.
• Let it cool overnight.
• Remove from the mold and cut in half lengthwise.
• Then cut in 4 oz portions. And set aside.

For the Banana Foster
• Peel the bananas
• Cut in half and then half lengthwise. | • In a sautée pan, put the butter and sugar in the raw.
• Cook for 1 minute.
• Add bananas, cut side down, and cook for 1 minute and turn.
• Add rum and flambé.
• Add a little water so the sugar gets saucier.
• Portion the bananas in pint containers with the sauce.

Final presentation
• Heat up the bananas in the microwave.
• Spoon chocolate ganache on the bottom of a cassoulete.
• Place the bread pudding on top.
• Place the bananas on top.
• Put one scoop of ice cream on top.
• Top with walnuts.
• Finish with confectionary sugar.