Caramel Sea Salt Banana Pudding Recipes

SALTED-CARAMEL BANANA PUDDING

Steps:

• In a large bowl, combine milk, vanilla pudding mix, and sweetened condensed milk. Whisk thoroughly, breaking up any lumps, and refrigerate for at least 5 minutes, or until set.
• In another large bowl, combine heavy cream, powdered sugar, and vanilla. Beat until stiff peaks form, 2 to 3 minutes. Set aside half of the mixture for topping the dish. Fold remaining half into the pudding mixture, along with ⅓ cup caramel.
• Cover the bottom of a 3-quart trifle dish with vanilla wafers. Top with 1/3 of the pudding mixture. Cover with another layer of wafer cookies-you may want to also stand up some cookies vertically, so you see the full circle along the edge of the trifle dish. Top with an even layer of banana slices, then drizzle caramel on top. Sprinkle on sea salt. Continue layering the pudding, wafer cookies, banana slices, caramel, and salt until you reach the top, ending with a final layer of banana pudding.
• Refrigerate for at least 3 hours, or up to overnight.
• Just before serving, dollop whipped cream on top of the banana pudding, then sprinkle crumbled wafer cookies on top.

CARAMEL SEA SALT BANANA PUDDING

Steps:

• In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk milk and egg yolks; gradually stir into saucepan.
• Cook over medium heat 8 to 10 minutes, or until mixture thickens and is bubbling, whisking constantly. Remove from heat and stir in butter, vanilla, and the slices from 1 banana. Spoon into individual serving dishes or 1 large bowl.
• Cover with plastic wrap directly on surface of pudding and refrigerate 4 hours, or until firm. When ready to serve, top with remaining banana slices, drizzle with caramel sauce, and sprinkle with sea salt.

CARAMEL SEA SALT BANANA PUDDING RECIPE - (4.6/5)

Steps:

• In a medium saucepan, combine sugar, cornstarch, and salt. In a medium bowl, whisk milk and egg yolks; gradually stir into saucepan. Cook over medium heat 8 to 10 minutes, or until mixture thickens and is bubbling, whisking constantly. Remove from heat and stir in butter, vanilla, and the slices from 1 banana. Spoon into individual serving dishes or 1 large bowl. Cover with plastic wrap directly on surface of pudding and refrigerate 4 hours, or until firm. When ready to serve, top with remaining banana slices, drizzle with caramel sauce, and sprinkle with sea salt.

SALTED CARAMEL-BANANA BREAD PUDDING

Steps:

• Make the caramel: Combine the sugar and 1/4 cup water in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan but not stirring, until amber, about 10 minutes. Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter, heavy cream, bourbon, lemon juice and kosher salt (the mixture will bubble). Pour into a bowl and set aside.
• Make the bread pudding: Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Spread the bread cubes on a rimmed baking sheet and bake until dry and golden, about 20 minutes. Let cool completely.
• Whisk the eggs, sugar and kosher salt in a large bowl, then whisk in the milk, heavy cream and vanilla until smooth. Fold in the toasted bread and the banana slices. Transfer half of the mixture to the prepared baking dish and spread in an even layer. Drizzle with 1/2 cup of the caramel, then top with the remaining bread mixture. Cover with plastic wrap and refrigerate at least 1 hour or overnight. Cover and refrigerate the remaining caramel until ready to serve.
• Preheat the oven to 350 degrees F. Sprinkle the bread pudding with sea salt and bake until golden brown and set, about 1 hour, 15 minutes. Warm the remaining caramel and drizzle on top.

BANANA-CARAMEL PUDDING

Steps:

• To make the pudding:
• Whisk the eggs with the vanilla in a large bowl and set aside. Bring the milk, heavy cream, sugar, and salt to a simmer in a large saucepan over medium-high heat. Turn off the heat and whisk a little of the hot liquid into the egg mixture. Continue adding more hot milk until the eggs are tempered and the bottom of the bowl is warm to the touch and then return the egg mixture to the saucepan with the remaining milk. Turn the heat to medium-high and cook, stirring constantly with a wooden spoon or whisk, until the pudding thickens and you can draw a clear line through the custard on the back of a spoon, about 5 minutes (don't let the custard boil--this will cause the eggs to curdle). Pour the custard through a medium sieve and into a medium bowl. Whisk to cool slightly, cover flush with plastic wrap, and refrigerate until it is completely cool, about 2 hours.
• To make the caramel sauce:
• Microwave together the butter, heavy cream, and salt until the butter is melted (or melt the butter with the cream and salt in a small saucepan). Whisk to combine and set aside. Place the sugar and lemon juice in a medium saucepan. Melt the sugar over medium-high heat, swirling the pan occasionally to evenly distribute the heat, until the sugar is a deep nutty brown and smells bittersweet, 10 to 12 minutes. Pour in the butter mixture (be careful-the sauce will hiss and bubble up) and then place the mixture back over medium-high heat to return it to a boil. Turn off the heat and set the saucepan aside to let the caramel cool to room temperature, 1 to 2 hours.
• To make the whipped cream:
• Place the heavy cream, sugar, and vanilla (if using a vanilla bean, split the pod and scrape out the seeds, adding them to the cream; save the pod and place it in a jar of sugar to infuse it with vanilla flavor) in the bowl of a stand mixer (or large bowl if using a hand mixer) and whip it on medium speed until it is frothy. Increase the speed to medium-high and whip until you get stiff peaks. Refrigerate until you're ready to assemble the pudding.
• To assemble:
• Peel and thinly slice the bananas and set aside (wait to slice the bananas until you're ready to assemble the dish, otherwise, they'll brown). Evenly spread 1 cup whipped cream over the bottom of a large trifle dish or punch bowl. Top with a layer of bananas and 1 cup/240 ml pudding. Place about 20 wafers in a flat layer on top of the pudding and evenly drizzle 1/2 cup/120 ml caramel over the wafers. Repeat the layering process three times beginning with the whipped cream, followed by some sliced bananas, pudding, wafers, and caramel. Finish the pudding with a final layer of whipped cream (you should have about 1 cup remaining after repeating four layers), cover with plastic wrap, and refrigerate for at least 6 hours or overnight. Serve in dessert bowls.

SALTED CARAMEL BANANA PUDDING

Steps:

• In a medium heat-proof bowl, whisk together the eggs, sugar, salt, vanilla, and cornstarch until smooth. Set aside. Prepare an ice bath in a large bowl and fit with a smaller bowl.
• In a heavy pot over medium heat, combine the milk and heavy cream. Warm until just beginning to bubble around the edges, then pour into the egg mixture and whisk vigorously until smooth. Return the mixture to the pot and continue to cook over medium low heat until thickened, about 2 or 3 minutes more. Transfer immediately to the bowl fit in the ice bath and stir gently to cool. (The pudding does not need to be cooled completely.)
• Add a layer of banana slices to the bottom of an 8-inch square baking dish. Top with a layer of cookies. Drizzle with half the salted caramel and half the pudding. Repeat the layers. Cover loosely with foil and refrigerate until completely chilled, at least 2 hours.
• Just before serving, combine the heavy cream, confectioner's sugar and vanilla in a small bowl. Use a hand mixer or whisk to whip until stiff peaks form. Top the pudding with the whipped cream. If using, crumble a few cookies and sprinkle on top. Makes 8 to 10 servings.

CARAMEL-BANANA BREAD PUDDINGS

Steps:

• Preheat broiler. Butter eight 3/4-cup ramekins. Mix caramel sauce and 1/4 teaspoon sea salt in small bowl. Spoon 1 generous tablespoon caramel into each ramekin. Place bread on rimmed baking sheet. Spread 1 generous tablespoon caramel over each bread slice. Broil until caramel is bubbling and slightly darker, watching to avoid burning, 1 to 2 minutes. Cool.
• Cut each bread slice into 6 squares, for 48 pieces total. Set 1 banana slice on each bread square. Arrange 6 banana-topped bread squares standing on edge, side by side in each prepared ramekin, fitting snugly. Whisk eggs, half and half, milk, 1 1/2 tablespoons sugar, vanilla, and 1/8 teaspoon sea salt in medium bowl. Pour enough custard into each ramekin to reach top. Let stand until bread absorbs some of custard, about 30 minutes. Reserve any remaining custard.
• Meanwhile, position rack in bottom third of oven and preheat to 400°F. Pour remaining custard into ramekins. Brush exposed bread pieces with melted butter. Sprinkle with 1 tablespoon sugar. Set ramekins in large roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins. Bake puddings until set and knife inserted into custard comes out clean, about 45 minutes. Remove from pan; cool. DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
• Serve bread puddings warm or at room temperature.