Here’s a Caramelized Banana Pudding Delight recipe that takes the classic banana pudding to the next level with a delicious caramelized topping. It’s creamy, rich, and sweet—sure to be a crowd-pleaser!
Ingredients:
- For the pudding:
- 2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 ripe bananas, sliced
- 1 box (about 12 oz) vanilla wafers (or 1 package of graham crackers if you prefer)
- For the caramelized banana topping:
- 2 ripe bananas, sliced
- 1/4 cup granulated sugar
- 1 tablespoon unsalted butter
- 1 tablespoon dark rum (optional)
- For the whipped cream (optional):
- 1 cup heavy cream
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Make the pudding:
- In a medium saucepan, combine the whole milk and heavy cream. Heat over medium until warm but not boiling.
- In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
- Gradually pour the warm milk mixture into the egg yolk mixture, whisking constantly to avoid curdling the eggs.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble (about 5-7 minutes). Once thickened, remove from heat and stir in the vanilla extract.
- Let the pudding cool for a few minutes, then transfer it to a bowl. Cover with plastic wrap (press the wrap directly onto the surface of the pudding to avoid a skin forming) and refrigerate for at least 2 hours, or until completely chilled.
2. Caramelize the bananas:
- In a skillet over medium heat, melt the butter and add the sliced bananas.
- Sprinkle the granulated sugar over the bananas. Allow it to melt and caramelize, cooking the bananas for about 2-3 minutes until they become golden brown and syrupy. (If you’re using rum, add it now and let it cook for an additional minute to burn off the alcohol.)
- Remove from heat and set aside to cool slightly.
3. Assemble the pudding:
- In a serving dish, layer the bottom with a few vanilla wafers (or graham crackers).
- Spread a layer of the chilled banana pudding over the wafers, smoothing it out.
- Add a layer of fresh banana slices over the pudding.
- Repeat the layers, ending with a layer of pudding on top.
4. Top with caramelized bananas:
- Spoon the caramelized bananas over the top of the pudding, making sure to drizzle any caramel syrup that has formed in the pan as well.
5. Make the whipped cream (optional):
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spoon the whipped cream on top of the pudding just before serving, or you can serve it alongside.
6. Chill and serve:
- Refrigerate the assembled dessert for at least 2-3 hours to allow the flavors to meld.
- Serve chilled and enjoy the creamy, caramelized layers of banana goodness!
Tips:
- For a richer flavor, you can add a bit of brown sugar to the caramelization process instead of using regular granulated sugar.
- Customize the layers: You can also add toasted coconut or crushed nuts between the layers for extra texture and flavor.
- Storage: This dessert can be stored in the refrigerator for up to 3 days. The caramelized bananas are best added right before serving to preserve their texture.
This Caramelized Banana Pudding Delight is a twist on the traditional banana pudding, giving it an extra caramelized layer of sweetness and complexity. It’s a delicious and show-stopping dessert!