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Banana Caramel Pudding

Source of Recipe


Adapted from "Diner Desserts" by Tish Boyle






List of Ingredients



• 3/4 cup sugar
  
• 1/4 cup water
  
• 1 cup heavy cream, divided
  
• 3 Tbsp plus 2 tsp cornstarch
  
• 2 cups milk, divided
  
• Pinch salt
  
• 2 egg yolks
  
• 2 Tbsp butter, cut into several pieces
  
• 2 tsp vanilla
  
• 1 medium banana
  
• 20 vanilla wafers, divided
  






Instructions



1. In a medium saucepan, stir together the sugar and water. Cook over medium heat, stirring occasionally, until all the sugar has dissolved. Stop stirring, increase the heat to high, and cook without stirring until the mixture turns a deep golden amber. Remove from heat and immediately (and carefully, because it will boil up) pour in 1/4 cup of the cream. Stir in another 1/4 cup of cream, mix well, and set aside. (Don't worry about hardened bits of caramel; they will dissolve later.)
   
   
2. In a small bowl, stir together the cornstarch and 1/4 cup of the milk to make a smooth mixture. In another small bowl, lightly beat the egg yolks. Stir the cornstarch mixture, the remaining milk, and the salt into the caramel mixture. Cook over medium-high heat, stirring constantly and scraping the bottom of the pan, until it comes to a boil. Remove from heat.
   
   
3. Stir about a cup of the hot caramel mixture into the beaten yolks to temper them, then stir the tempered yolks back into the caramel mixture. Cook over medium heat, stirring constantly and scraping the bottom of the pan, until the pudding comes to a boil. Continue to boil and stir for 1 minute. Remove from heat and stir in the butter and vanilla, stirring until the butter is melted.
   
   
4. Peel and thinly slice the banana. Spoon about 1/4 cup of the pudding into each of four 6- to 8-ounce goblets or custard cups. Top that layer with the banana slices, evenly divided among the dishes, then a spoonful of pudding, then 4 vanilla wafers each, then the rest of the pudding, evenly divided. If you don't want a skin to form, cover each pudding with plastic wrap. Chill for 2 hours or more.
   
   
5. Before serving, whip the remaining cream and pipe or spoon some onto each dish of pudding; garnish each with a vanilla wafer.
   
   Serves 4