This delectable dessert brings together the richness of caramel, the sweetness of bananas, and the creaminess of pudding for an indulgent experience.This recipe makes a small batch of 3 individual servings depending on the size of your cups for serving. For an 8-inch pan of about 10 servings, double this recipe.
1recipe salted caramel* see notes for a clickable link
For the pudding:
2cupsmilk500 ml
1/4cupsugar50 grams
2egg yolks
3tablespooncornstarch12 grams
1/4tspsalt
1tspvanilla extract5 ml
For the layers:
2-3medium bananas not overly ripeit needs to be firm
1cupNilla wafers Vanilla wafersmore if needed
Whipping cream for toppingoptional
Instructions
In a 2 quart sauce pan mix milk, sugar, egg yolks, cornstarch and salt and cook under medium heat whisking constantly until mixture becomes thick and starts to bubble.
Continue whisking to avoid milk from burning on the bottom of the pan until it is think enough to cover the back of a spoon. Rremove from the heat and add mix in the vanilla extract. Let cool at least 15 minutes before layering.
Pour a layer of pudding in ramekins, or serving cups, followed by a layer of vanilla wafers, sliced bananas and about 2 tablespoons of salted caramel (more or less to taste). Repeat layers of pudding, vanilla wafers, bananas and caramel until reaching the top. You can also use an glass bowl or pan to layer the dessert.
Top with crushed wafers, more salted caramel and whipping cream if desired. Refrigerate for at least 4 hours and serve cold. Banana pudding will hold for up to 3 days in the refrigerator.