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:
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:
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!
Warm Salted Caramel Banana Pudding
(Adapted from The Chopped Cookbook by Food Network)
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.
Whisk in 1/4 cup of the milk and the egg yolks until smooth.
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.
Boil, stirring constantly, until thick, about 2 minutes.
Remove from the heat and whisk in the vanilla and 1 tablespoon of the butter.
Divide the pudding among 4 glasses or dessert cups.
Caramelize the bananas: Combine the remaining 1/2 cup sugar with 2 tablespoons water in a medium skillet; stir to moisten all the sugar.
Cook over medium-high heat, swirling the skillet so the sugar cooks evenly, until dark golden brown, 5-7 minutes.
Add the remaining 3 tablespoons butter, the bananas, and salt and cook, stirring, until the bananas are slightly softened, about 2 minutes.
Serve: Spoon the bananas on top of the pudding and serve warm.