Caramelized Pecan & Banana Pudding

I’ve yet to meet a soul who doesn’t enjoy this.  My kids would take a bath in it if they could…quite frankly, after they’re done enjoying a bowl it literally looks like they did.

Cool vanilla pudding, warm pecans, brown sugar and bananas topped with vanilla wafers.  Indulge a little!  This is a great treat at anytime of day loved by kids and adults alike.

Though I will admit that this could be easier.  You can NEVER beat the taste and texture of homemade pudding, BUT (yes there’s a but) I will completely understand if you just buy a box of Jell-O.  It would be much easier for any cook and with the warm topping, I promise you it will be just as delicious.

Please, please promise me though that you’ll at least attempt the homemade ‘Nilla Wafers!  They’re stupid easy…however, if you buy a box, I won’t fault you either ;). Enjoy!! xo

The Starting Lineup 

Pudding

  • 1/2 cup flour
  • 1/2 cup granulated sugar
  • 4 egg yolks
  • 3 cups whole milk
  • 2 tsp pure vanilla extract
  • 1/4 tsp kosher salt  

Pecan Banana Topping

  • 3 ripe bananas, sliced
  • 1/2 cup pecans, chopped
  • 4 Tbsp butter, unsalted
  • 1/2 cup packed brown sugar
  • 1/4 tsp cinnamon
  • 1/4 tsp kosher salt 

Vanilla Wafers

Let’s start this pudding!  Get together an ice bath (larger bowl with a few cups of ice and a slightly smaller bowl fit snugly inside, over the ice). Set aside.

In a small bowl, separate your egg yolks from the whites.  Beat the yolks until their light colored and smooth.

With a small pot on your stove top whisk together your flour, sugar and salt.  In same pot over medium heat whisk in your milk and vanilla.  Whisk these 5 ingredients together till combined.  Keep cooking on the stove top, whisking occasionally until you see it just start to boil.

  

Now verrrrryyyy slowly and fluidly, (*tempering) take the hot liquid and pour into your bowl of beaten egg yolks while whisking.  Again, do this VERY slow at first or the hot liquid will literally ‘scramble’ your eggs and it’s over for ya.  This is the trickiest part for sure but absolutely doable.  *I could NOT get a picture of me doing all of this while attempting to temper the eggs.  Any photographers out there??

Once you have your liquid and egg yolks combined into a smooth, custard like cream, pour back into your pot on the stovetop.  While whisking often, cook this cream over med-low heat for roughly 5-7 minutes.  It will thicken as it cooks.  *If it seems a bit loose, make a slurry of cornstarch and milk and whisk right in.

Now back to that ice bath you made earlier.  Place a fine mesh sieve over your top bowl and pour your pudding through it while gently pressing it through with a rubber spatula.  That ice from under your top bowl will begin the cooling process of your pudding.

Once all of the pudding is pressed through the sieve, take a sheet of Saran Wrap and cover the entire bowl.  Make sure the Saran Wrap is actually touching the top of the pudding.  This will help it not form that unsightly “skin”.

Place your bowl of homemade pudding into your fridge and allow to cool completely.  Prepare your cookies once your pudding has thickened.  While the cookies are cooling on a wire rack, you can begin your topping and it will all come together nicely.

Topping

This part is the easy part.  I promise.  This also would be crazy delicious over ice cream, waffles or a slice of creamy cheesecake!

In a saucepan on the stovetop, place in you chopped pecans, brown sugar, cinnamon, salt and butter.

Over medium heat stir together till the brown sugar and butter melts together forming a glaze, about 3 minutes.

Once those ingredients are incorporated, gently fold in your sliced bananas.  Cook for another 3 minutes and it’s done!  It’s ready to spoon onto any dessert and enjoy!

In a small dish or bowl, spoon in 1/2 cup of pudding.  Layer a bit of your caramelized pecans & bananas over top. Repeat with another layer of pudding and your warm topping.  Garnish with a few of your vanilla wafers and serve!

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