Banana-Coconut Ramen Pudding

Ingredients

• 1.5 teaspoons almond extract 
• 2 Tablespoons almonds sliced
• 0.3 teaspoon anise seed crushed
• 2  bananas thinly sliced
• 14 ounce coconut milk canned
• 0.3 cup coconut or shredded
• 0.3 cup crystallized ginger chopped
• 2 large eggs 
• 0.5 cup golden raisins 
• 0.3 teaspoon ground cardamom 
• 9 ounce japanese ramen noodles 
• 8 servings salt 
• 0.5 cup cup heavy whipping cream sour
• 0.7 cup sugar 
• 4 tablespoons butter unsalted melted plus more for greasing

Equipment

• bowl
• oven
• whisk
• baking pan

Directions

1. Preheat the oven to 350 degrees.
2. Place the noodles in a bowl, cover with hot tap water and soak, flipping once, for 10 minutes; the noodles should pull apart easily.
3. Drain well; toss with the melted butter.
4. 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.
5. Butter an 8-inch square baking dish; spread out the bananas in a layer, then pour the noodle mixture on top.
6. Sprinkle with coconut and almonds.
7. Bake until golden brown and set, about 1 hour 10 minutes.
8. Let cool for at least 1 hour before slicing.
9. Photograph by Yunhee Kim