Banana pudding with cocoa caramel sauce:. Why you will love this banana pudding recipe! Simple: Made with just a handful of basic ingredients, this banana pudding can be enjoyed on a whim! The leftovers are pretty great too!

Whisk together the sweetened condensed milk, pudding mix, half-and-half, sour cream and. Please note that not all the caramel sauce will be used. For a sweeter banana pudding layer the caramel sauce between layers of vanilla pudding and whipped cream. You can cook Banana pudding with cocoa caramel sauce: using 12 ingredients and 21 steps. Here is how you cook it.

Ingredients of Banana pudding with cocoa caramel sauce:

It's of For cocoa caramel sauce:.
It's 1 /2 cup of castor sugar.
It's 1/4 cup of brown sugar.
You need 2 stick of unsalted butter.
Prepare 1/2 cup of fresh milk.
Prepare of For banana pudding:.
Prepare 1 cup of ripe bananas.
It's 1/2 cup of castor sugar.
You need 3 of cardamom.
Prepare 1 1/2 tbsp. of unflavoured gelatine (powdered).
Prepare 2 cups of fresh thick milk.
It's 3 drops of vanilla essence.

For a less sweet pudding, just drizzle the salted caramel sauce just on top. Stir occasionally and keep a watchful eye on the pot. Pour sauce over warm pudding and prick with a fork whilst doing so to absorb the sauce. Spoon the remaining pudding over the wafers, dividing it equally among the ramekins.

Banana pudding with cocoa caramel sauce: instructions

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

Cover the puddings with plastic wrap on top of the pudding surface or a skin will develop on the pudding. In my version of banana pudding, I layer bananas with an incredibly rich vanilla crème pâtissier, a slightly salty caramel sauce, generous spoonfuls of whipped cream, and the requisite vanilla wafers to create a trifle-like dessert that promises to get even the most Southern of Southerners drooling. I keep the caramel on the soft side so that. Add banana, milk, butter, egg, vanilla extract. To make the topping, place brown sugar, suryp, water in small pot.