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Salted Caramel Banana Pudding

Makes 4 servings.

This is a fun twist on an old favorite. Be generous with the caramel and the salt so they don't disappear in the mix. Table salt will not work here. You will likely have some leftover caramel. Store in the fridge, and microwave to warm, then pour over ice cream!

Ingredients
For the pudding:
  • 1/3 cup sugar
  • 1/4 cup cornstarch
  • Dash of salt
  • 2 cups cold skim or nonfat milk
  • 1 egg
  • 1 teaspoon vanilla
  • 1 tablespoon butter
For the caramel:
  • 4 tablespoons unsalted butter
  • 1 cup packed dark brown sugar
  • 1/4 cup heavy cream
Whipped Cream:
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla
  • 1/3 cup powdered sugar
Other ingredients to assemble:
  • Vanilla wafers
  • Bananas (not green)
  • Flaked sea salt
Instructions
Make the pudding:

  1. Place cornstarch, sugar, and a dash of salt in a heavy-bottomed saucepan. Using a whisk, mix them together. Pour the milk into the pan and whisk with the dry ingredients to blend. Crack the egg into the empty milk-measuring cup and whisk to break the yolk and combine. Use a fork to whisk if you don't have a mini whisk.

  2. Turn on the burner to medium high. Stir the milk mixture with the whisk to be sure it doesn't burn. You may need to turn the heat back a bit when it begins to bubble. Stirring the whole time, let bubble softly for one minute. Remove from heat.

  3. Drop a few drops of the hot mixture into the egg and whisk. Add a few more drops and whisk again to temper the egg. Add the egg mixture to the milk mixture and whisk to blend. Stirring continuously, bring it back to a gentle boil and cook for one minute.

  4. Remove from heat. Add vanilla and 1 tablespoon butter. Stir to mix.

Make the caramel:

  1. Place 4 tablespoons unsalted butter, 1 cup packed dark brown sugar, and 1/4 cup heavy cream in a deep microwave safe dish. (I used a 2-cup Pyrex measuring cup.) Microwave in short bursts, stirring occasionally until it bubbles up and the sugar is melted.

Make the whipped cream just before you are ready to serve:

  1. Beat 1 cup of heavy cream in a mixer. When it begins to take shape, add 1 teaspoon vanilla and 1/3 cup powdered sugar. Beat until it holds a shape. Spread or pipe over the top level of the vanilla pudding. Store extra for use in coffee or hot chocolate!

To Assemble:

  1. Cover the bottom of a serving dish or individual bowls or trifle glasses with vanilla wafers. Top with a layer of pudding. Top with sliced bananas and drizzle with caramel sauce. Sprinkle with flaked salt.

    Note: Depending on your preference, you can be a little heavy-handed with the caramel sauce and the salt so they are more noticeable.

  2. Add another layer of vanilla wafers, pudding, and bananas and drizzle with caramel sauce. Sprinkle with flaked salt. Repeat until you end with a layer of pudding on top.

  3. Refrigerate for at least 4 hours before serving. Spread or pipe the whipped cream over the top level of the vanilla pudding just before serving.

    Optional: You may wish to drizzle caramel over the whipped cream.

Notes

Shopping List:
4 bananas (not green)
Vanilla wafers
Flaky sea salt (like Maldon)
1 egg
2 cups cold skim or nonfat milk
Sugar
Cornstarch
Vanilla
Unsalted butter
Dark brown sugar
1 pint heavy whipping cream
Powdered sugar