Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, banana pudding with cocoa caramel sauce:. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Banana pudding with cocoa caramel sauce: is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look wonderful. Banana pudding with cocoa caramel sauce: is something that I have loved my entire life.
A delicious warm banana bread pudding, topped with a decadent coconut caramel sauce. A great way to use up past their prime bananas! This banana bread pudding is a special treat!
To get started with this recipe, we have to prepare a few ingredients. You can cook banana pudding with cocoa caramel sauce: using 12 ingredients and 21 steps. Here is how you can achieve it.
The ingredients needed to make Banana pudding with cocoa caramel sauce::
- Take For cocoa caramel sauce:
- Make ready 1 /2 cup castor sugar
- Make ready 1/4 cup brown sugar
- Prepare 2 stick unsalted butter
- Take 1/2 cup fresh milk
- Take For banana pudding:
- Get 1 cup ripe bananas
- Make ready 1/2 cup castor sugar
- Make ready 3 cardamom
- Make ready 1 1/2 tbsp. unflavoured gelatine (powdered)
- Get 2 cups fresh thick milk
- Make ready 3 drops vanilla essence
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. Drizzle with half of the Shortcut Salted Caramel; top with half of the sliced bananas and half of the Custard. Repeat layers with remaining cookies, caramel, bananas, and Custard.
Instructions to make Banana pudding with cocoa caramel sauce::
- 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…….
Add banana, milk, butter, egg, vanilla extract. To make the topping, place brown sugar, suryp, water in small pot. Pour mixture careflly over the pudding. 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.
So that is going to wrap this up for this exceptional food banana pudding with cocoa caramel sauce: recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
