Ingredients
For the pudding:
2 cups whole milk – Creamy and rich base, essential for a velvety texture.
1/2 cup granulated sugar – Sweetens and contributes to the pudding’s structure.
1/4 cup cornstarch – Thickening agent that creates a smooth texture.
1/4 teaspoon salt – Balances the sweetness and enhances flavors.
3 egg yolks – Add extra richness and creaminess.
1 teaspoon vanilla extract – Delicate aroma that complements the caramelized bananas.
For the caramelized bananas:
2 ripe bananas, sliced – Sweet and aromatic, with black spots on the peel.
¼ cup brown sugar – Robust flavor and golden color.
2 tablespoons butter – Creates a smooth, glossy caramel.
½ teaspoon cinnamon (optional) – Adds aromatic and spicy dimension.
Preparation
1. Making the pudding:
Mix sugar, cornstarch, and salt in a medium saucepan.
Gradually whisk in the milk, stirring constantly to avoid lumps.
Cook over medium heat until thickened, stirring continuously.
Whisk the egg yolks separately and temper them by adding a little of the hot mixture.
Stir the tempered yolks into the rest of the pudding and cook for another 2–3 minutes until creamy.
Remove from the heat and stir in the vanilla.
Divide among small glasses or a large container and refrigerate for 2–3 hours until firm.
2. Preparation of the caramelized bananas:
Melt butter in a skillet over medium heat.
Add brown sugar and stir until it forms a golden caramel.
Stir in sliced bananas and cook for 2–3 minutes, turning occasionally.
Sprinkle with cinnamon at the end, if desired.
3. Assembling the dessert:
Place the caramelized bananas on top of the cooled pudding.
Drizzle with a little of the caramel sauce.
Serve chilled or slightly warm, as preferred.
Variations
: With chocolate: Add 100g of melted chocolate to the pudding or sprinkle with cocoa powder when serving.
With liqueur: Stir in 2 tablespoons of rum, brandy, or banana liqueur to the pudding.
With nuts: Add chopped, toasted walnuts, almonds, or hazelnuts.
Tropical version: Add chunks of pineapple or mango and sprinkle with toasted coconut.
With cream cheese: Mix 100g of cream cheese into the cooled pudding for extra creaminess.
Cooking tips
Sift the milk and cornstarch mixture to avoid lumps.
Gradually temper the egg yolks with the hot mixture.
Use ripe but firm bananas to maintain the shape.
Cook the caramel over medium-low heat to avoid burning it.
Gently whisk the chilled pudding if it becomes too firm.
Serving Suggestions
: Serve with vanilla ice cream or whipped cream.
Serve in glass cups to appreciate the layers.
Garnish with fresh mint or lemon zest.
For formal dinners, portion into small glasses or add fleur de sel to the caramel.
Preparation Times
: Prep: 30 minutes;
Cook: 15 minutes;
Total: 45 minutes + 2–3 hours chilling.
Nutritional Information (per serving):
Calories: 280 kcal;
Protein: 5 g
; Fat: 10 g;
Carbohydrates: 42 g
; Sodium: 150 mg.
FAQs
: Can I use green bananas? No, they won’t have the right sweetness or texture.
How long does it last in the refrigerator? Basic pudding: 3–4 days. With caramelized bananas: consume the same day or the next day.
Can it be frozen? Not recommended, as it alters the texture and bananas don’t freeze well.
Plant-based milk? Yes, you can use almond, oat, soy, or coconut milk, adjusting the flavor and texture accordingly.
Crystallized caramel: Add 1 tablespoon of hot water and stir gently.
Conclusion
