Ingredients
For the Pudding Base
2 cups whole milk
1/2 cup sugar
1/4 cup cornstarch
3 large egg yolks
1 teaspoon vanilla extract
For the Caramel Sauce
1/2 cup sugar
1/4 cup water
1/4 cup heavy cream
2 tablespoons butter
A pinch of salt
For the Caramelized Bananas
2-3 ripe bananas, sliced
2 tablespoons butter
2 tablespoons brown sugar
1/4 teaspoon cinnamon (optional, for added warmth)
Instructions
Prepare the Pudding Base:
In a medium saucepan, combine milk and sugar, and heat over medium heat until the sugar dissolves and the milk is warm (but not boiling).
In a separate bowl, whisk the cornstarch and egg yolks until smooth. Gradually add a bit of the warm milk mixture to the eggs to temper them, stirring continuously.
Pour the egg mixture back into the saucepan and continue cooking, stirring constantly, until the mixture thickens to a pudding consistency. Remove from heat and stir in vanilla extract. Set aside to cool.
Make the Caramel Sauce:
In another saucepan, combine sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it cook until it turns a golden amber color.
Carefully add the heavy cream and stir continuously (be cautious as it may bubble). Once smooth, add butter and salt, stirring until combined. Set aside to cool slightly.
Caramelize the Bananas:
In a skillet, melt butter over medium heat. Add brown sugar and cinnamon (if using), and stir until combined.
Add banana slices and cook for 2-3 minutes per side, or until they are softened and coated with the caramel mixture.
Assemble the Pudding:
Spoon a layer of the pudding base into individual serving cups or ramekins.
Add a layer of caramelized bananas on top, followed by a drizzle of caramel sauce.
Repeat layers as desired, finishing with a final layer of caramel sauce and a few banana slices on top for presentation.
Chill and Serve:
Chill the pudding cups in the refrigerator for at least 1 hour to allow flavors to meld. Serve cold, garnished with extra caramel sauce or a dollop of whipped cream if desired.
