BANANA-CARAMEL PUDDING
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, biscuits, and even banana cream pie. Indian food is all about layers of flavor, so I approach these foods with the same agenda. In my version of banana pudding, I layer bananas with an incredibly rich vanilla creme patissier, 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, even after being refrigerated, it retains a somewhat saucy quality. It goes without saying to use the freshest eggs you can find for the pudding.
Provided by Food Network
Categories dessert
Yield Serves 8 to 10
Number Of Ingredients 16
Steps:
- To make the pudding:
- Whisk the eggs with the vanilla in a large bowl and set aside. Bring the milk, heavy cream, sugar, and salt to a simmer in a large saucepan over medium-high heat. Turn off the heat and whisk a little of the hot liquid into the egg mixture. Continue adding more hot milk until the eggs are tempered and the bottom of the bowl is warm to the touch and then return the egg mixture to the saucepan with the remaining milk. Turn the heat to medium-high and cook, stirring constantly with a wooden spoon or whisk, until the pudding thickens and you can draw a clear line through the custard on the back of a spoon, about 5 minutes (don't let the custard boil--this will cause the eggs to curdle). Pour the custard through a medium sieve and into a medium bowl. Whisk to cool slightly, cover flush with plastic wrap, and refrigerate until it is completely cool, about 2 hours.
- To make the caramel sauce:
- Microwave together the butter, heavy cream, and salt until the butter is melted (or melt the butter with the cream and salt in a small saucepan). Whisk to combine and set aside. Place the sugar and lemon juice in a medium saucepan. Melt the sugar over medium-high heat, swirling the pan occasionally to evenly distribute the heat, until the sugar is a deep nutty brown and smells bittersweet, 10 to 12 minutes. Pour in the butter mixture (be careful-the sauce will hiss and bubble up) and then place the mixture back over medium-high heat to return it to a boil. Turn off the heat and set the saucepan aside to let the caramel cool to room temperature, 1 to 2 hours.
- To make the whipped cream:
- Place the heavy cream, sugar, and vanilla (if using a vanilla bean, split the pod and scrape out the seeds, adding them to the cream; save the pod and place it in a jar of sugar to infuse it with vanilla flavor) in the bowl of a stand mixer (or large bowl if using a hand mixer) and whip it on medium speed until it is frothy. Increase the speed to medium-high and whip until you get stiff peaks. Refrigerate until you're ready to assemble the pudding.
- To assemble:
- Peel and thinly slice the bananas and set aside (wait to slice the bananas until you're ready to assemble the dish, otherwise, they'll brown). Evenly spread 1 cup whipped cream over the bottom of a large trifle dish or punch bowl. Top with a layer of bananas and 1 cup/240 ml pudding. Place about 20 wafers in a flat layer on top of the pudding and evenly drizzle 1/2 cup/120 ml caramel over the wafers. Repeat the layering process three times beginning with the whipped cream, followed by some sliced bananas, pudding, wafers, and caramel. Finish the pudding with a final layer of whipped cream (you should have about 1 cup remaining after repeating four layers), cover with plastic wrap, and refrigerate for at least 6 hours or overnight. Serve in dessert bowls.
BANANA CARAMEL CREAM DESSERT
Make and share this Banana Caramel Cream Dessert recipe from Food.com.
Provided by Ambervim
Categories Dessert
Time 41m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Graham Cracker Crumble: Crush crackers in a large ziplock type bag. Pour crumbs, sugar and melted butter into a bowl and , stir until fully combined. Pour into a 9"x13" casserole dish and press into a even layer. Bake at 350*F for 10-12 minutes, until light brown. Allow to cool.
- Whip the cream and add the powdered sugar.
- Make your vanilla pastry cream.
- Make your caramel sauce or get it out of a jar.
- Slice the bananas.
- Assembly ----.
- Spoon about 2 tablespoons graham cracker crumble into individual serving dishes. Use a small glass to press the crumble into a firm layer.
- Add a layer of pastry cream into each dish. For easy assembly, fill a large ziplock type bag with the pastry cream, snip off the end and fill the dishes from this bag.
- Add a few slices of banana.
- Top bananas with a layer of whipped cream.
- Add some graham cracker crumble and a drizzle of caramel (scoop caramel or dulce de leche into a small ziplock bag and snip off the end for easy application).
- Repeat layers 2-5.
- Serve immediately or refrigerate up to 3 hours. Top with a slice of fresh banana just before serving.
- Options: add nuts.
- Serving Option: Make as 1 big trifle.
- Easy Options: Use prepared pudding mix in place of the pastry cream, or cool whip in place of the whipped cream, feel free, but I can not attest to the results.
Nutrition Facts : Calories 263.2, Fat 20.2, SaturatedFat 12.3, Cholesterol 65.2, Sodium 101.5, Carbohydrate 20.8, Fiber 1.4, Sugar 11.6, Protein 1.8
CARAMEL BANANAS WITH MAPLE SYRUP
This is very easy to make, and it's delicious too. Use pure maple syrup if possible. Makes ALL the difference. Serve as a light dessert or at a lazy Sunday brunch on pancakes.
Provided by WaterMelon
Categories Breakfast
Time 12m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut bananas in half crosswise then lengthwise.
- Melt the butter over medium-high heat in a large skillet and place the bananas in the butter, coating them using a pastry brush.
- Move the bananas to one side of the pan.
- Slightly tip the pan (with bananas on upper side), then add the maple syrup (or brown sugar), vanilla and lemon juice.
- Sprinkle the cinnamon and give the mixture a good stir.
- Lower the pan and blend the sauce with the bananas, spooning the sauce over the top.
- Cook for 5 minutes.
- Arrange 4 banana pieces on each dessert plate.
- Garnish each dish with mint sprig, and serve with a scoop of vanilla ice cream or any flavor ice cream of your choice.
Nutrition Facts : Calories 208.5, Fat 2.4, SaturatedFat 1.4, Cholesterol 5.1, Sodium 5.3, Carbohydrate 48.1, Fiber 3.3, Sugar 33, Protein 1.4
CARAMEL BANANA CREPES RECIPE BY TASTY
Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, butter, brown sugar, cinnamon, bananas, whipped cream, caramel sauce
Provided by Tasty
Categories Breakfast
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
- Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
- Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
- In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
- To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
- Cook until the edges are starting to slightly crisp.
- Remove from heat and cover with a paper towel to make sure the crepes stay moist.
- In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
- Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
- Remove from heat and cool.
- Spread half of the banana mixture on half of one crepe.
- Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
- Repeat with the other crepe.
- Serve with whipped cream and a drizzle of caramel sauce.
- Enjoy!
BANANA CREAM PIE WITH CARAMEL DRIZZLE
I got this recipe from Ladies Home Journal. It looks delicious and rich! Looks like a pretty delicate recipe, so I would recommend following it to a tee!
Provided by ChipotleChick
Categories Pie
Time 50m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Make crust: Heat oven to 350.
- In a large bowl, cream the ingredients together with your hands until well mixed.
- Press the mixture into a 9" pie plate and bake until brown, 12-15 minutes.
- Remove from oven and cool completely before filling.
- Make filling: Whisk together egg yolks, cornstarch, and 1 cup heavy cream in a small bowl.
- Set aside.
- Combine remaining cream, sugar and vanilla in a large, heavy bottomed saucepan over medium heat.
- Whisk to dissolve the sugar and bring to a gentle boil, will take about 10 minutes.
- Slowly add egg yolk mixture, stirring constantly until it thickens, about 5 minutes.
- Transfer filling into a glass bowl.
- Press a piece of plastic wrap onto the surface of the mixture and cool completely at room temperature.
- When cool, whisk briskly until custard is thick and creamy.
- Pour into prepared pie crust.
- Make caramel: In a small, heavy bottomed saucepan, bring sugar and water to a boil, stirring constantly.
- Continue cooking, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thin syrup, about 10-15 minutes.
- Remove from heat.
- Carefully and slowly stir in cream, return pan to high heat, and boil the sauce until it becomes a think syrup, about 2 minutes.
- Cool to room temperature.
- Make whipped cream: Beat ingredients in medium mixer bowl on medium high speed until soft peaks form.
- Using a rubber spatula, spread the whipped cream evenly over the pie.
- Drizzle caramel over the top.
BOURBON CARAMEL-BANANA CREAM PIE
Butter, bourbon and brown sugar give this banana cream pie its yummy caramel flavor. If you want to knock their socks off, this is the dessert to make!
Provided by My Food and Family
Categories Home
Time 2h11m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Prepare and bake pie crust in 9-inch pie plate as directed on package for one-crust baked shell. Cool.
- Meanwhile, melt butter in saucepan on medium heat. Add sugar; cook and stir 3 min. or until melted. Remove from heat; stir in bourbon. Cool.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in sour cream. Let stand 5 min.
- Slice bananas; place in crust. Top with caramel sauce, pudding mixture and COOL WHIP. Refrigerate 1 hour.
Nutrition Facts : Calories 420, Fat 19 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BANANAS WITH CARAMEL SAUCE AND WHIPPED CREAM
Kind of embarrassing to call this a 'recipe'. I had made up a batch of caramel sauce one day that I had to use up - the rest was easy. Tastes wonderful!
Provided by evelynathens
Categories Dessert
Time 6m
Yield 1 1/2 bananas per person
Number Of Ingredients 4
Steps:
- Melt the butter in a small non-stick pan until melted and foamy.
- Add the banana pieces and saute, turning occasionally, until soft and browned in places (about 3-4 minutes).
- Distribute bananas amongst as many bowls as people you are serving.
- Top with 2 tablespoonfuls of caramel sauce (homemade is best!) per serving.
- Dollop freshly whipped cream or, if you're lazy like I am, use one of those spritzy can thingies (what are they called?).
- You've got a hot dessert on the table in about 6 minutes from start to finish.
- Can't beat that and it tastes great too.
Nutrition Facts : Calories 196.3, Fat 3, SaturatedFat 1.8, Cholesterol 7, Sodium 118.9, Carbohydrate 45, Fiber 3.3, Sugar 14.4, Protein 1.7
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