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 burn easily.
- Immediately pour the caramel into 6 individual ramekins or a heatproof baking dish.
- Tilt and swirl the ramekins to coat the bottom evenly.
- Let the caramel cool and harden completely.
- 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 over the hardened caramel in each ramekin.
- Pour the egg mixture evenly 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:
- Bake in a preheated oven at 325°F (165°C) for 25-30 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 completely on a wire rack.
- Refrigerate for at least 2 hours, or preferably overnight, before serving.
- To unmold, run a thin knife around the edges of the ramekins.
- Invert onto serving plates and gently tap to release the pudding.
Tips and Variations:
- For extra richness, use heavy cream instead of milk.
- Add a pinch of salt to the caramel for a more complex flavor.
- Top with whipped cream, a drizzle of caramel sauce, or a sprinkle of chopped nuts before serving.
- You can use other fruits instead of bananas, such as peaches, pears, or berries.
Enjoy your delicious and easy Banana Caramel Pudding!