Salted Caramel Banana Pudding

Salted Caramel Banana Pudding

Other Fancy Recipes
5.0
Rated 5 out of 5
5 stars (based on 2 reviews)

Aint no jello mix here
Real ingredients, real bananas
This pudding won’t last a day in your fridge



Recipe

    Prep Time: 20 min
    Cook Time: 15 min
    Chill Time: 4 hours to overnight
    Yields: 4-6 servings

    What you need

    Banana Pudding

    • 2 tbsp cornstarch
    • 1/4 cup sugar
    • 1 tbsp brown sugar
    • 3 egg yolks
    • 1/2 cup whole milk
    • 1/2 cup half n half
    • 1 banana, mashed
    • pinch of salt
    • 1/2 vanilla bean or vanilla extract
    • 1 1/2 ripe bananas, cut into 1/2 inch slices


      • Whipped Cream

      • 4 oz cream cheese softened to room temp
      • 1/2 cup powdered sugar
      • 1 1/2 cup heavy whipping cream
      • 1/2 vanilla bean, seeds scraped out or vanilla extract


        • Salted Caramel Sauce


    What to do


    1. Place egg yolks, sugars and salt in a small-ish bowl, have cornstarch measured and ready, but dont add to the bowl (*see note below). Set to the side.
    2. Start mashing the banana with a potato masher or fork on a plate (or bowl). Place mashed banana, milk and half and half in a medium saucepan over medium/low heat. When the mix starts to simmer, remove from heat and pour mix into a metal/mesh strainer. Make sure your strainer is sitting over a bowl that is big enough for all the milk and banana liquid to flow into. Press the banana chunks as much as you can with a wooden spoon or spatula into the strainer. This helps push all the banana flavoring into the bowl.
    3. Add cornstarch to your yolks and sugars. Mix well with a fork or small whisk.
    4. While is is still warm, slowly pour about a 1/2 cup of your banana milk liquid into the cornstarch, sugars and yolk mix. Mix well. Add vanilla bean. And then pour everything back into the saucepan and whisk over medium heat. Whisk until the pudding thickens and is bubbling (about 5 minutes).
    5. Pour mix into a bowl, cover with plastic wrap. Press the plastic wrap against the pudding– this prevents a skin from forming! Let pudding chill for at least 4 hrs, or til completely chilled.
    6. For the whipped cream, place powdered sugar and cream cheese in a bowl (or stand mixer) with fitted whisk attachment. Hand mixer also works (*see note below)! Beat cream cheese and sugar until well incorporated. Slowly pour in cream and vanilla bean or extract. Mix until you see medium peaks forming. Try to avoid stiff peaks (*see note below).
    7. Now we assemble! But first, remove your pudding from the fridge and place about half your whipped cream on top of your pudding. Now fold the cream into the pudding, fold until completely incorporated. Next, break up your chessman cookies into large or small chunks.
    8. To assemble your pudding, prepare a casserole dish or mini cups- whatever you prefer. Place a layer on your crumbled cookies down. On top of that, add a layer of pudding. On top of that add your bananas. On top of that, spoon or pipe whipped cream. AND ON TOP OF THAT (Im giddy just thinking about the layering!) ADD SOME CARAMEL SAUCE!! YAY! Repeat the process until your dish or cups can’t hold any more of that pudding! Chill for at least 4 hours- overnight preferred! AND THEN STUFF YO FACE! This pudding lasts about 4 or 5 days in the fridge.



    Helpful tips



    Here are some important Pro tips by Maude
    • I highly recommend using vanilla bean in this recipe (if you can find it!) This recipe takes a little extra planning, but I assure you, the end result is so worth it! The vanilla bean is in every bite and its incredible with the banana flavor!
    • When preparing your egg yolks and sugar, its important not to add the cornstarch too early. Cornstarch is a thickening agent, and when place with egg yolks, thickening begins to happen. Don’t mix the cornstarch until right before your mix in your liquids. No one wants dried out or hard egg yolks in their pudding!
    • When you have added the banana milk and egg yolks back into the saucepan, don’t be afraid to let the mix cook and bubble. The mix will get pretty thick- thats ok! It is important to let the cornstarch and eggs cook for at least 5 minutes (or even 10 minutes)
    • When mixing your whipped cream, if you don’t have a stand mixer, be sure to wear an apron or a shirt you don’t like too much! The cream will splatter, so be prepared. It is for this reason, I prefer a stand mixer, but hand mixer will work just fine!



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