Salted Caramel Banana Pudding

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Sweets & Desserts

Salted Caramel Banana Pudding

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Certified Organic®

These adorable salted caramel banana puddings taste heavenly and have us dreaming of spring

Try something unique this morning—fire up the grill and make a batch of these maple-bacon breakfast burgers.

Ingredients

1 cup	White sugar
1/2 cup	Water
1 tsp	Kosher Salt
3 cup	Heavy Cream
1 1/2 cup	Whole milk
1	Large Phil’s Fresh Cage Free Eggs
3	Large Phil’s Fresh Cage Free Egg YOLKS
3 tbsp	Corn Starch
5 tbsp	Butter
1 tbsp	Vanilla extract
4-5	Bananas, sliced
1	Box gingersnap cookies

Directions

Step-1

In a small mixing bowl, beat together egg yolks with 1 whole egg

Step-2

Mix together the milk and heavy cream in a liquid measuring cup

Step-3

In heavy pot, combine sugar, water and salt. Cook over medium-heat stirring once to combine. Gently swirl the pot as the sugar cooks but do not stir. Cook 10 minutes until the sugar begins to turn a light gold brown.

Step-4

Carefully pour milk and cream mixture into the melted sugar, whisking continuously with a wire whisk. The caramel will bubble up quite a bit but will settle down

Step-5

Temper the eggs. Remove a small amount of the hot caramel mixture and slowly pour it into the beaten eggs mixing continuously. TIP: tempering eggs is a process that heats eggs slowly so that they do not cook too quickly and become lumpy when added to hot liquid

Step-6

Mix cornstarch into the tempered egg mixture

Step-7

Pour tempered eggs back into the pot of caramel again whisking continuously

Step-8

Cook over medium heat until the caramel begins to thicken. This should only take about 2-3 minutes.

Step-9

Remove from heat and stir in butter and vanilla

Step-10

Strain pudding mixture through a fine mesh sieve into a metal mixing bowl or heat proof bowl. Push the liquid through with a rubber spatula and discard any lumps that might remain. This will leave you with the creamiest pudding.

Step-11

Cover pudding with plastic wrap and refrigerate overnight. The plastic should be touching the surface of the pudding to prevent a skin from developing

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