Salted Caramel Banana PuddingReturn to Full Recipe List Print Recipe
1 1/2 cup
|large egg yolks||
|box gingersnap cookies||
|heavy whipping cream||
- In a small mixing bowl, BEAT together egg yolks with 1 whole egg.
- MIX together the milk and heavy cream in a liquid measuring cup.
- In a heavy pot, COMBINE sugar, water, and salt. COOK over medium-high heat, stirring once to combine. Gently SWIRL the pot as the sugar cooks, but do not stir. COOK about 10 minutes until the sugar begins to turn a light golden brown.
- Carefully POUR milk and cream mixture into the melted sugar, whisking continuously with a wire whisk. The caramel will bubble up quite a bit but will settle down.
- TEMPER the eggs. REMOVE a small amount of the hot caramel mixture and slowly POUR it into the beaten eggs, mixing continuously.
TIP: Tempering the egg is a process that heats eggs slowly so that they do not cook too quickly and become lumpy when added to a hot liquid.
- MIX cornstarch into the tempered egg mixture.
- POUR tempered eggs back into the pot of caramel again, whisking continuously.
- COOK over medium heat until the caramel begins to thicken. This should only take about 2-3 minutes.
- REMOVE from heat and STIR in butter and vanilla.
- STRAIN pudding mixture through a fine mesh sieve into a metal mixing bowl or heat-proof bowl. PUSH the liquid through with a rubber spatula and DISCARD any lumps that might remain. This will leave you with the creamiest pudding.
- COVER pudding with plastic wrap and REFRIGERATE overnight. The plastic should be touching the surface of the pudding to prevent a skin from developing.
- BEAT heavy whipping cream, vanilla, and confectioners sugar together in an electric mixer until soft peaks form. MAKE this just before serving your banana puddings.
- In small glass mason jars or glasses, alternate layers of pudding, sliced banana, and crushed gingersnap cookies.
- Top with homemade whipped cream and a drizzle of caramel sauce.