Caramelized banana pudding takes the popular dessert to the next level

Are you looking for a delicious and relatively easy dessert recipe for your next dinner party?

This delicious boozy caramelized banana pudding from The Preppy Chef might be just the thing to impress your guests.

John Kanell is the face behind the Preppy Chef’s scrumptious creations and he has hit another home run with this sweet creamy dessert.

Youtube - Preppy Kitchen
Source:

Youtube - Preppy Kitchen

Prepare the egg mixture.

To start this recipe you will need to separate the yokes from 6 eggs, you can keep the whites to make a meringue later if you want but this recipe only needs the yokes.

Add 1 tbsp of vanilla to the yokes. Whisk it all together, breaking up the yokes, and set aside for later.

Starting the custard mixture.

Using a thick-walled not non-stick pot, add 1 1/4 cups of granulated sugar, corn starch and 1/2 tsp of salt then whisk together so the corn starch is fully incorporated.

Add 4 cups of whole milk to the sugar mix and whisk everything together until smooth. Place this over medium-high heat and whisk for 3-5 minutes until thickened. Make sure to get into the corners of the pot and do not let this boil.

Combining ingredients.

Next, slowly pour about 2 cups of the milk mixture over the egg yolks while whisking vigorously, this is called tempering and by doing this you are slowly heating the egg mixture so that it does not curdle.

Once tempered, pour that mixture back into the pot with the rest of the milk mixture while whisking vigorously. Return this to the heat and whisk gently but consistently until thickened. You’ll know it has thickened enough when the mixture coats the back of a wooden spoon.

Finishing the custard.

To finish the custard, and make this a boozy banana pudding, mix in 3 tbsp of a bourbon or whisky of your choice.

Making sure your butter is cold, add 1/4 cup and mix until the butter is melted.

You can then pour this mixture into a large bowl and set aside for 1 hour, cover the mix with plastic wrap or parchment paper to prevent a skin from forming.

Starting the caramel.

To start your caramel, add the remaining 2 cups of sugar and 1 cup of water into another thick-walled not non-stick pot (caramel and non-stick do not mix).

Place this over a medium-high heat and let it boil. Do not stir! Let it cook for about 20 minutes until it is light amber in color.

Lets talk bananas.

The recipe calls for 6 bananas, 5 of them should be perfect eating bananas, but the sixth should be soft and brown. If you don’t have 1 soft banana you can place it into the over at 350 degrees for 10 minutes, this will soften the banana to the perfect consistency.

Peel your soft banana and mash it in a bowl until there are no lumps left.

Finishing the caramel.

Remove your amber colored caramel from the heat and add in the mashed banana, 1/4 cup bourbon or whisky, and 1/4 tsp salt, whisk it all together.

Return the caramel mixture to the heat and whisk constantly for 3-5 minutes.

Lower the heat and pour in 3/4 cups of room temperature cream while mixing.

Remove the caramel from the heat and add in the 5 remining bananas, chopped into 3/4 inch rounds. Transfer mixture to a heat proof bowl.

Whipped cream topping.

Pour 1 cup of cold cream to a large bowl and add the powdered sugar, beat this mixture on high speed for about 1 minute until thickened.

You can also add a splash of vanilla and some more bourbon or whisky if you want to.

To assemble, use wide tall glasses or personal trifle dishes.

Start with a about 1/3 cup of custard mixture, then 1/4 cup of the banana caramel mixture (this should still be slightly warm), crush 2 biscoff cookies and add the crumbs as the next layer.

Repeat these layers until your dish is full.

Next pipe your whipped cream onto the top of your layered dessert then add half a biscoff cookie, a fresh slice of banana, and some cookie crumbs for decoration.