Gather your ingredients, line two baking sheets with parchment paper and get out a pastry bag and a large round tip
Put a medium cast-iron or heavy saucepan on your stovetop. Add your butter and brown. Meanwhile, slice the bananas into 1/2 inch pieces into the sizzling butter. Sprinkle the brown sugar over the bananas and stir gently. After the bananas are caramelized, add a 1/4 cup rum. Be careful—this could flame up on you. Cook for a few minutes until the alcohol is burned off. Add nutmeg and cinnamon. Remove from heat and cool completely. Optional, toast pecans in the same pan and reserve for decoration.
Combine milk, 1/4 cup sugar in a heavy bottomed pan. Bring to a simmer. Sift the remaining sugar, cornstarch and salt together in a bowl. In a mixer, whisk the eggs and then add the dry ingredients. Mix until fluffy. Remove the milk from heat, ladle out a half cup and slowly drizzle into eggs, whisking constantly. Then, once the eggs are tempered, drizzle the eggs into the hot milk, whisking constantly. Whisk, whisk, whisk. Allow to boil for about a minute. The cream is done when it pulls away from the side of the pan (about three minutes). Strain through a mesh strainer and then chill in the fridge.
Once pastry cream is chilled, add a layer of Killa Wafers to the bottom of the bowl, then add one layer around the bottom. Follow with a layer of bananas foster, then a layer of pastry cream. Repeat until the serving bowl is full.
Cover with plastic wrap and chill for at least four hours.
Sprinkle crushed banana chips and toasted pecans in a crescent on the top of the pudding. Sprinkle with gold dust.
Adapted from Sherry Yard’s The Secrets of Baking
By Kindra Goehler