Warm Salted Caramel Banana Pudding

Top creamy vanilla custard with bananas cooked gently in a salted caramel sauce.
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 4 servings
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Ingredients

3/4 cup sugar

2 1/2 tablespoons cornstarch

2 1/4 cups milk

3 large egg yolks, lightly beaten

4 tablespoons (1/2 stick) unsalted butter

2 teaspoons pure vanilla extract

2 medium bananas, sliced crosswise about 1/4-inch thick

1/2 teaspoon kosher salt

Directions

  1. Whisk 1/4 cup of the sugar and the cornstarch together in a medium saucepan. Whisk in 1/4 cup of the milk and the egg yolks until smooth. Whisk in the remaining 2 cups milk and bring to a boil over medium-high heat, stirring and scraping the bottom and corners of the pan often with a heatproof rubber spatula. Once boiling, stir constantly, until thick, about 2 minutes. Remove from the heat and whisk in 1 tablespoon of butter and the vanilla. Divide the pudding among 4 small glasses.
  2. Combine the remaining 1/2 cup sugar with 2 tablespoons water in a medium skillet and stir to moisten all of the sugar. Cook over medium-high heat, swirling the skillet so the sugar cooks evenly, until dark golden brown, 5 to 7 minutes. Add the remaining 3 tablespoons butter, the bananas, and salt and cook, stirring, until the bananas are slightly softened, about 2 minutes.
  3. Spoon the bananas on top of the pudding and serve warm.
  4. Copyright 2016 Television Food Network, G.P. All rights reserved.
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