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Caramelized Banana Pudding

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Ingredients

Adjust Servings:
For the Pudding :
5 large eggs (yolks only)
1/2 cup of sugar
1/4 cup cornstarch
1/4 tsp of salt
2 cups whole milk
3 tbsp banana liqueur
2 tbsp unsalted butter
2 tsp Vanilla extract
2 ripe bananas
For the Crumble :
1 cup vanilla wafers (15 cookies)
2 tsp of sugar
1/4 tsp ground cinnamon
1 tbsp unsalted butter
1 pinch salt

Nutritional information

373 Kcal
Calories
15 g
Fat
49 g
Sugar
50 g
Carbohydrates
177 mg
Cholesterol

Caramelized Banana Pudding

Features:
  • Sweet
Cuisine:
    • 4 hrs 30 mins
    • Serves 6
    • Medium

    Ingredients

    • For the Pudding :

    • For the Crumble :

    Share

    A creamy and delicious pudding topped with a wafer crumble, banana pudding is one of the most famous desserts in New Orleans, Louisiana. It is prepared by whisking together egg yolks and milk into a creamy pudding and is served with ripe bananas and toasted vanilla wafers crumbled on top.

    Health Benefits

    This dessert has high sugar, fat and carbohydrate content per serving, so it is advised that it should not be consumed frequently in large quantities.

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    How to Make Caramelized Banana Pudding

    For the Pudding

    1. In a clean, medium-sized bowl whisk egg yolks, cornstarch, sugar and salt until the mixture turns light yellow.
    2. In a medium-sized saucepan, bring milk to a boil over medium-high heat.
    3. Remove pan from heat and whisk it with the egg yolk mixture a little at a time.
    4. When the bottom of the bowl is warm, whisk in the remaining hot milk.
    5. Pour the egg yolk and milk mixture into a clean medium-sized saucepan.
    6. Add banana liqueur to the pan and whisk the mixture over a medium-high heat for 2 minutes or until the sauce thickens.
    7. Keep whisking and cook the pudding for 1-2 more minutes until it becomes glossy and thick. Then transfer the pudding to a clean bowl.
    8. Add vanilla and butter to the pudding and gently whisk everything together until the butter is incorporated.
    9. Cover the bowl with plastic wrap and let it rest in the refrigerator for 4 hours.

    For the Crumble

    1. Meanwhile, preheat the oven to 325 degrees F.
    2. Line a rimmed baking dish with parchment paper and set aside.
    3. Put wafers in a sealable plastic bag and close it, making sure there is no air inside. Then use a rolling pin to crush the wafers and coarsely grind them.
    4. Transfer crushed wafers to a bowl, stir in butter, cinnamon, sugar and salt.
    5. Add the wafer and butter mixture to the baking dish and spread evenly.
    6. Bake in the oven for 12-15 minutes, until fragrant and brown.
    7. Remove from oven and set aside to cool.

    To Serve

    1. Quarter the bananas by cutting in half lengthwise, then slicing crosswise so you have 4 pieces.
    2. Slice each quarter into ½ inch pieces and divide between 6 cups or serving bowls.
    3. Whisk the pudding for about 30 seconds or until smooth.
    4. Divide evenly between the cups and top with bakes vanilla wafer crumble.
    5. Serve immediately.

    Trivia

    In October 2010 the first ever National Banana Pudding Festival was held at the Centerville River Park near Centerville Public Square in Centerville, Tennessee. It’s a 2-day event and is celebrated each year in the first weekend of October.

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