Banana pudding with cocoa caramel sauce:
Banana pudding with cocoa caramel sauce:

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, banana pudding with cocoa caramel sauce:. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

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.

Banana pudding with cocoa caramel sauce: is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Banana pudding with cocoa caramel sauce: is something which I have loved my whole life.

To begin with this recipe, we must first prepare a few ingredients. You can have banana pudding with cocoa caramel sauce: using 12 ingredients and 21 steps. Here is how you cook it.

The ingredients needed to make Banana pudding with cocoa caramel sauce::
  1. Take For cocoa caramel sauce:
  2. Get 1 /2 cup castor sugar
  3. Get 1/4 cup brown sugar
  4. Make ready 2 stick unsalted butter
  5. Prepare 1/2 cup fresh milk
  6. Prepare For banana pudding:
  7. Make ready 1 cup ripe bananas
  8. Make ready 1/2 cup castor sugar
  9. Get 3 cardamom
  10. Get 1 1/2 tbsp. unflavoured gelatine (powdered)
  11. Take 2 cups fresh thick milk
  12. Make ready 3 drops vanilla essence

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. Sprinkle with powdered sugar, if desired.

Steps to make Banana pudding with cocoa caramel sauce::
  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…….

I skipped the caramel and subbed in cocoa powder it was amazing! Cinnamon-scented caramel sauce provides a final touch of sweet flavor. 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 and cream. I don't know how it happened, but I've developed quite a fondness (and following) for my versions of Southern classics like fried chicken In my version of banana pudding, I layer bananas with an incredibly rich vanilla crème pâtissier, a slightly salty caramel sauce, generous.

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