banana pudding

directions

caramel sauce

1. Measure and store the cream in a separate container and place in the fridge. Do the same with the butter. Measure the salt, vanilla extract, and rum into separate containers and keep them on the counter next to your workstation.

   80ml heavy cream, 85g unsalted butter, 1/4t fine sea salt, 1t vanilla extract, 1T black rum

2. Mix together the sugar, corn syrup, and water in a deep saucepot and set over medium heat. Stir frequently until all of the sugar is dissolved and the liquid is clear. Keep a wet pastry brush nearby to brush undissolved sugar down the sides of the pot.

   220g sugar, 2T corn syrup, 60ml water
3. Once all of the sugar is dissolved, stop stirring and instead swirl the pot occasionally so the sugar cooks evenly. At this stage, stirring the liquid with a spatula could disrupt the sugar and cause crystallization.
4. Continue cooking and swirling the pot until the liquid becomes golden in color. This could take 10-15 minutes. Remove the cream and butter from the fridge at this stage. Continue cooking just until the liquid begins to smoke, or a deep golden color is reached. Immediately remove the pot from the heat.
5. Add the butter one cube at a time and whisk until fully incorporated before adding the next. Be careful not to burn your hands, as the caramel will bubble up.
6. Stream in the cream until fully incorporated, whisking constantly.
7. Add the vanilla, rum, and salt, then whisk until fully incorporated.
8. Pour the caramel into a heatproof container, such as a mason jar, and set aside to cool.

pudding

1. Preheat the oven to 350°F.

2. Peel back the banana peel while leaving it intact at the base. Rub the honey all over the flesh of the banana and then replace the banana peel. Place the banana in the oven on a foil-lined sheet tray and cook for 15-20 minutes or until the banana is extremely tender.

   1 banana, 1T honey
3. Take the banana out of the oven, then remove and discard the peel. Mash the roasted banana in a bowl with a fork.

4. Add the milk, cream, and mashed banana to a saucepot and whisk together until combined. Break the cinnamon stick into pieces, add it to the pot, then set over medium heat. Stir occasionally with a rubber spatula.

   475ml whole milk, 250ml heavy cream, 1 cinnamon stick

5. Add the egg yolks and sugar to a heatproof bowl. Whisk together until the mixture resembles a pale yellow paste. Add the cornstarch and whisk again until smooth.

   4 egg yolks, 170g sugar, 4 1/2T cornstarch
6. Once the mixture on the stove starts steaming, take a ladle of the liquid and stream it into the egg mixture while constantly whisking. Continue streaming in the hot liquid until about half of it is incorporated. Pour the egg mixture back into the pot and continue to cook over medium heat, stirring constantly. Cook for an additional 5-10 minutes until the mixture is extremely thick, coats the spatula, and falls off the spatula in ribbons.

7. Remove from the heat and use the rubber spatula to press the pudding through a fine mesh strainer into a metal bowl. Discard the solids. Add the vanilla and salt to the pudding, then whisk until fully incorporated. Add the butter to the pudding and whisk again until all of the butter is melted.

   1T vanilla extract, 1/4t salt, 4T unsalted butter

whipped cream

1. Once ready to serve the pudding, start whisking the cold cream in a metal bowl. Continue whisking until soft peaks form.

   250ml heavy cream

2. Add the powdered sugar and vanilla extract and whisk to incorporate. Continue whisking until stiff peaks form.

   3T powdered sugar, 1t vanilla extract

assembly

1. In a 9x9 dish, trifle bowl, or cake pan, layer half of the wafers, half of the banana slices, half of the caramel sauce, and half of the pudding. Repeat to make a second layer. Cover and refrigerate for at least 4 hours.

   1 11oz box vanilla wafers, 4 bananas, 1 caramel sauce, 1 pudding

2. Remove from the fridge, top with whipped cream, and serve immediately.

   1 whipped cream