Description
Sliced bananas nestle between creamy custard and ribbons of golden caramel, all anchored by crisp vanilla wafers for a symphony of textures and flavors in every spoonful.
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 egg yolks
- 3 tablespoons cornstarch
- pinch salt
- 1 teaspoon vanilla extract
- 4 bananas sliced
- 1 cup granulated sugar
- 6 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 cup crushed vanilla wafers
Instructions
- In a medium bowl whisk together egg yolks, cornstarch, and 1/2 cup granulated sugar until smooth.
- In a saucepan combine whole milk, heavy cream, and pinch salt and heat over medium until it begins to simmer.
- Slowly pour about half of the hot milk mixture into the egg yolk mixture while whisking constantly, then return everything to the saucepan.
- Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 3–5 minutes.
- Remove from heat and stir in vanilla extract, then let the pudding cool slightly.
- Meanwhile, make the caramel by heating 1 cup granulated sugar in a clean saucepan over medium heat without stirring until it melts and turns amber; add butter and whisk until combined.
- Remove from heat and slowly whisk in 1/2 cup heavy cream and 1/2 teaspoon salt until smooth, then let cool.
- To assemble, layer crushed vanilla wafers, banana slices, and pudding in a serving dish or individual cups, drizzling caramel between layers; finish with a caramel drizzle on top.
- Cover and chill in the refrigerator for at least 2 hours before serving.
Notes
- Use ripe but firm bananas to maintain a good texture.
- Stir sugar gently and evenly when making caramel to avoid burning.
- Chill the assembled pudding for best consistency and flavor.
- Store any leftovers covered in the refrigerator for up to 2 days.