Cooking tips
Sift the milk and cornstarch mixture to avoid lumps.
Gradually temper the egg yolks with the hot mixture.
Use ripe but firm bananas to maintain the shape.
Cook the caramel over medium-low heat to avoid burning it.
Gently whisk the chilled pudding if it becomes too firm.
Serving Suggestions
: Serve with vanilla ice cream or whipped cream.
Serve in glass cups to appreciate the layers.
Garnish with fresh mint or lemon zest.
For formal dinners, portion into small glasses or add fleur de sel to the caramel.
Preparation Times
: Prep: 30 minutes;
Cook: 15 minutes;
Total: 45 minutes + 2–3 hours chilling.
Nutritional Information (per serving):
Calories: 280 kcal;
Protein: 5 g
; Fat: 10 g;
Carbohydrates: 42 g
; Sodium: 150 mg.
FAQs
: Can I use green bananas? No, they won’t have the right sweetness or texture.
How long does it last in the refrigerator? Basic pudding: 3–4 days. With caramelized bananas: consume the same day or the next day.
Can it be frozen? Not recommended, as it alters the texture and bananas don’t freeze well.
Plant-based milk? Yes, you can use almond, oat, soy, or coconut milk, adjusting the flavor and texture accordingly.
Crystallized caramel: Add 1 tablespoon of hot water and stir gently.
