Banana pudding with cocoa caramel sauce:. A delicious warm banana bread pudding, topped with a decadent coconut caramel sauce. A great way to use up past their prime bananas! The bread pudding and sauce can both be made ahead.
Pour the caramel sauce over pudding batter. The creamy pudding is layered with sliced bananas, crunchy Nilla Wafers and homemade salted caramel sauce, which adds the perfect savory twist to this southern-inspired sweet. This crowd-friendly dessert can be prepared in a large serving dish or portioned out into smaller glass containers for. You can have Banana pudding with cocoa caramel sauce: using 12 ingredients and 21 steps. Here is how you cook it.
Ingredients of Banana pudding with cocoa caramel sauce:
Prepare of For cocoa caramel sauce:.
Prepare 1 /2 cup of castor sugar.
It’s 1/4 cup of brown sugar.
You need 2 stick of unsalted butter.
It’s 1/2 cup of fresh milk.
It’s of For banana pudding:.
You need 1 cup of ripe bananas.
Prepare 1/2 cup of castor sugar.
It’s 3 of cardamom.
You need 1 1/2 tbsp. of unflavoured gelatine (powdered).
You need 2 cups of fresh thick milk.
It’s 3 drops of vanilla essence.
Ripe bananas are combined with a hint of rum and crusty French bread in this soft and creamy dessert. Egg substitute and skim milk give the pudding a custardy texture without the fat of whole eggs To make the caramel sauce: Place the cornstarch in a small saucepan. Add the milk and stir until smooth. With the coconut, cocoa pudding, and caramel sauce, it tastes like a giant Girl Scout cookie.
Banana pudding with cocoa caramel sauce: instructions
In a large bowl Peel ripe bananas, smash it and keep aside..
In a blender add in the smashed bananas + castor sugar + fresh milk and blend it to a smooth fine paste..
Meanwhile sprinkle gelatine over 2 tsp. of water in a small bowl..
Set aside for about 5 minutes to bloom.
In a large sauce pan heat the milk, honey over a low heat and once warm; whisk in the bloomed gelatine until completely dissolved..
Remove from the heat and stir in the vanilla extract..
Pour the blended banana mixture and whisk until it’s combined properly..
Keep the banana pudding to the room temperature.
Pour in the pudding mixture into desired moulds and then refrigerate..
As gelatine is used, the pudding mixture is kept for about 2 to 3 hours to refrigerate, but it can be kept overnight for a good results..
For the Choco caramel sauce:.
In a large sauce pan over medium high heat add butter, brown sugar, water and salt..
Bring to a boil for 4 min while stirring occasionally.
In a separate cup add vanilla extract, cocoa to the evaporated milk. Add this mixture into the caramel sauce pan.
Once the mixture has been boiling for about 5 min remove it from heat and slowly pour in the evaporated milk mixture.
Make sure you keep stirring until it comes together.
Make sure you cook it down before serving..
Remove the banana pudding from the refrigerator. Now you can see that the gelatine is set with pudding by now..
Top the banana pudding by pouring “cocoa caramel sauce”.
And serve this delicious pudding chill..
It's just delicious……..
I hope you love it as much as I do. To make the pudding, add the egg yolks, sugar and cocoa powder to a cold pan (that just means you don't want the pan added to the heat yet, but it doesn't need to be. While the cake is wonderful, it's the dark, salty caramel sauce that makes the dessert so outstanding. And you won't believe how easy the foolproof sauce is For the final course of his holiday menu, chef Luke Thomas pairs two of his favorite things, bananas and sticky pudding, which is not a pudding in. That caramel sauce is just awesome and is so versatile.