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I love simple desserts that finish a meal without being too heavy. I also hate when making it on the spot I mess up! While trying to caramelize the sugar this happened:

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I started again and then got impatient and didn’t let it caramelize because I had wasted so much time on it. It still tasted really good, but I know if I wasn’t so tired and impatient it would have been even better. Here’s how it should look:

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If you don’t want to fuss with it I highly recommend making the pudding part. It’s amazing, plus it don’t make a ton!

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Warm Salted Caramel Banana Pudding

(Adapted from The Chopped Cookbook by Food Network)


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3/4 cup sugar

2 1/2 tablespoons cornstarch

2 1/4 cups milk

3 large egg yolks, lightly beaten

2 teaspoons vanilla extract

4 tablespoons (1/2 stick) unsalted butter

2 medium banana, sliced crosswise about 1/4 inch thick

1/2 teaspoon kosher salt


Make the pudding: Whisk 1/4 cup of the sugar and the cornstarch in a medium saucepan.

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Whisk in 1/4 cup of the milk and the egg yolks until smooth.

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Whisk in the remaining 2 cups milk and bring to a boil over medium-high heat, stirring and scraping the bottom and corners of the pan often with a heatproof rubber spatula.

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Boil, stirring constantly, until thick, about 2 minutes.

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Remove from the heat and whisk in the vanilla and 1 tablespoon of the butter.

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Divide the pudding among 4 glasses or dessert cups.

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Caramelize the bananas: Combine the remaining 1/2 cup sugar with 2 tablespoons water in a medium skillet; stir to moisten all the sugar.

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Cook over medium-high heat, swirling the skillet so the sugar cooks evenly, until dark golden brown, 5-7 minutes.

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Add the remaining 3 tablespoons butter, the bananas, and salt and cook, stirring, until the bananas are slightly softened, about 2 minutes.

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Serve: Spoon the bananas on top of the pudding and serve warm.

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