Caramel Banana Pudding

• Vegetarian

• Produce

  • 1 Banana

• Baking & Spices

  • 1 tbsp Cornstarch
  • 3 tbsp Granulated sugar
  • 1 tbsp Powdered sugar
  • 1 pinch Salt
  • 1/4 tsp Vanilla

• Snacks

  • 20 Vanilla wafer cookies

• Dairy

  • 1/2 cup Heavy cream
  • 1 cup Whole milk

• Liquids

  • 2 tsp Water

Found on dessertfortwo.com

Ingredients

• 3 tablespoons granulated sugar
• 2 teaspoons water
• 1 cup whole milk
• 1 tablespoon cornstarch
• pinch of salt
• 1/4 teaspoon vanilla
• 1/2 cup heavy cream
• 1 tablespoon powdered sugar
• 20 vanilla wafer cookies
• 1 banana, sliced

Directions

• In a heavy-bottom sauce pan, add the sugar and water. Turn the heat to medium-high, and leave it be--do not stir. You can tilt and swirl the pan to help it blend, but do not stir.
• Once the sugar-water syrup turns a light amber color, its done. Turn off the heat.
• Carefully, pour in 3/4 cup of the milk and whisk it together. It will bubble and seize up, but just keep whisking and I promise it will melt and all come together.
• Once the caramel mixture is smooth, turn the heat back to medium-high and bring to a simmer. Simmer for 5 minutes.
• Meanwhile, whisk together the remaining 1/4 cup of milk, cornstarch, salt and vanilla. Stir this into the pan, cook 30 seconds until it thickens, and then turn off the heat.
• Pour the pudding into a bowl and cover with plastic wrap. Chill for at least 4 hours.
• About 3 hours before you want to serve the pudding, whip the heavy cream with the powdered sugar until soft peaks form. Set aside.
• In two serving glasses, layer everything together in thirds: a layer of cookies, a layer of caramel pudding, a layer of sliced bananas, and a layer of whipped cream. Repeat until everything is used up.
• Cover the glasses with plastic wrap and refrigerate for 3 hours, and then serve.