Recipe of Favorite Banana pudding with cocoa caramel sauce:

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you how to make a distinctive dish, Banana pudding with cocoa caramel sauce:. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Banana pudding with cocoa caramel sauce: Recipe. A delicious warm banana bread pudding, topped with a decadent coconut caramel sauce. A great way to use up past their prime bananas!

You can have Banana pudding with cocoa caramel sauce: using 12 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Banana pudding with cocoa caramel sauce:

1. It’s of For cocoa caramel sauce:.
2. It’s 1 /2 cup of castor sugar.
3. Make ready 1/4 cup of brown sugar.
4. Prepare 2 stick of unsalted butter.
5. Take 1/2 cup of fresh milk.
6. Prepare of For banana pudding:.
7. It’s 1 cup of ripe bananas.
8. You need 1/2 cup of castor sugar.
9. You need 3 of cardamom.
10. Take 1 1/2 tbsp. of unflavoured gelatine (powdered).
11. Take 2 cups of fresh thick milk.
12. Prepare 3 drops of vanilla essence.

Sprinkle with powdered sugar, if desired.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.

Banana pudding with cocoa caramel sauce: step by step

1. In a large bowl Peel ripe bananas, smash it and keep aside..
2. In a blender add in the smashed bananas + castor sugar + fresh milk and blend it to a smooth fine paste..
3. Meanwhile sprinkle gelatine over 2 tsp. of water in a small bowl..
4. Set aside for about 5 minutes to bloom.
5. In a large sauce pan heat the milk, honey over a low heat and once warm; whisk in the bloomed gelatine until completely dissolved..
6. Remove from the heat and stir in the vanilla extract..
7. Pour the blended banana mixture and whisk until it’s combined properly..
8. Keep the banana pudding to the room temperature.
9. Pour in the pudding mixture into desired moulds and then refrigerate..
10. 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..
11. For the Choco caramel sauce:.
12. In a large sauce pan over medium high heat add butter, brown sugar, water and salt..
13. Bring to a boil for 4 min while stirring occasionally.
14. In a separate cup add vanilla extract, cocoa to the evaporated milk. Add this mixture into the caramel sauce pan.
15. Once the mixture has been boiling for about 5 min remove it from heat and slowly pour in the evaporated milk mixture.
16. Make sure you keep stirring until it comes together.
17. Make sure you cook it down before serving..
18. Remove the banana pudding from the refrigerator. Now you can see that the gelatine is set with pudding by now..
19. Top the banana pudding by pouring “cocoa caramel sauce”.
20. And serve this delicious pudding chill..
21. It's just delicious……..

This dense pudding has the flavour of bananas and caramel sauce in each bite.Pour the caramel sauce over pudding batter.Banana Bread Pudding with Caramel Sauce.

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.Sprinkle with powdered sugar, if desired.I skipped the caramel and subbed in cocoa powder it was amazing!The caramel sauce is addictive; I was such a piggy that I licked the leftover o the plate!