Warm Salted Caramel Banana Pudding

  • Yield : 4 servings
  • Cook Time : 15m
  • Ready In : 15m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Peanut Butter Chocolate Pudding

  • Serrano Ham-Wrapped Figs

  • It’s All Greek to Me Sundae

  • Tortilla with Chorizo


  • 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


Step 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.

Step 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.

Step 3

Spoon the bananas on top of the pudding and serve warm.

Step 4

Copyright 2016 Television Food Network, G.P. All rights reserved.

Leave a Reply

Your email address will not be published. Required fields are marked *