This recipe combines the sweetness of bananas with the rich flavor of caramel for a decadent and easy-to-make dessert.
Ingredients:
- For the Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- For the Pudding:
- 3 large eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 ripe bananas, sliced
Instructions:
- Make the Caramel:
- In a small saucepan, combine sugar and water.
- Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns a deep amber color.
- Be careful not to overcook, as it can quickly burn.
- Immediately pour the caramel into 6 individual ramekins or one large baking dish.
- Tilt and swirl the ramekins to coat the bottom evenly.
- Prepare the Pudding:
- In a large bowl, whisk together eggs, sweetened condensed milk, milk, and vanilla extract until well combined.
- Assemble and Bake:
- Arrange banana slices evenly over the caramel in each ramekin.
- Carefully pour the egg mixture over the bananas.
- Place the ramekins in a water bath:
- Fill a larger baking dish with about 1 inch of hot water.
- Carefully place the ramekins in the water bath.
- Bake in a preheated oven at 325°F (165°C) for 30-35 minutes, or until the pudding is set but still slightly jiggly in the center.
- Cool and Serve:
- Remove the ramekins from the water bath and let them cool slightly before serving.
- Run a knife around the edges of the ramekins to loosen the pudding.
- Invert onto serving plates to unmold.
- Serve warm or chilled, topped with whipped cream, if desired.
Tips & Variations:
- For a richer caramel flavor, use dark brown sugar instead of granulated sugar.
- Add a pinch of salt to the caramel for a more balanced flavor.
- For a more intense banana flavor, use very ripe bananas.
- You can use other fruits in this recipe, such as peaches, pears, or berries.
- For a gluten-free option, use gluten-free graham crackers to create a crust.
Enjoy your delicious Banana Caramel Pudding!