Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, banana pudding with cocoa caramel sauce:. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Banana pudding with cocoa caramel sauce: is one of the most well liked of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Banana pudding with cocoa caramel sauce: is something which I’ve loved my whole life. They’re fine and they look fantastic.

A delicious warm banana bread pudding, topped with a decadent coconut caramel sauce. A great way to use up past their prime bananas! The bread pudding and sauce can both be made ahead.

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 that.

The ingredients needed to make Banana pudding with cocoa caramel sauce::

1. Prepare For cocoa caramel sauce:
2. Take 1 /2 cup castor sugar
3. Get 1/4 cup brown sugar
4. Make ready 2 stick unsalted butter
5. Make ready 1/2 cup fresh milk
6. Get For banana pudding:
7. Prepare 1 cup ripe bananas
8. Get 1/2 cup castor sugar
9. Make ready 3 cardamom
10. Get 1 1/2 tbsp. unflavoured gelatine (powdered)
11. Make ready 2 cups fresh thick milk
12. Prepare 3 drops vanilla essence

This crowd-friendly dessert can be prepared in a large serving dish or portioned out into smaller glass containers for. Banana Bread Pudding with Caramel Sauce. Sprinkle with powdered sugar, if desired. Sprinkle with powdered sugar, if desired.

Instructions to make Banana pudding with cocoa caramel sauce::

1. In a large bowl Peel ripe bananas, smash it and keep aside.
2. In a blender add in the smashed bananas + castor sugar + fresh milk and blend it to a smooth fine paste.
3. Meanwhile sprinkle gelatine over 2 tsp. of water in a small bowl.
4. Set aside for about 5 minutes to bloom
5. In a large sauce pan heat the milk, honey over a low heat and once warm; whisk in the bloomed gelatine until completely dissolved.
6. Remove from the heat and stir in the vanilla extract.
7. Pour the blended banana mixture and whisk until it’s combined properly.
8. Keep the banana pudding to the room temperature
9. Pour in the pudding mixture into desired moulds and then refrigerate.
10. 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.
11. For the Choco caramel sauce:
12. In a large sauce pan over medium high heat add butter, brown sugar, water and salt.
13. Bring to a boil for 4 min while stirring occasionally
14. In a separate cup add vanilla extract, cocoa to the evaporated milk. Add this mixture into the caramel sauce pan
15. Once the mixture has been boiling for about 5 min remove it from heat and slowly pour in the evaporated milk mixture
16. Make sure you keep stirring until it comes together
17. Make sure you cook it down before serving.
18. Remove the banana pudding from the refrigerator. Now you can see that the gelatine is set with pudding by now.
19. Top the banana pudding by pouring “cocoa caramel sauce”
20. And serve this delicious pudding chill.
21. It's just delicious…….

I skipped the caramel and subbed in cocoa powder it was amazing! Ripe bananas are combined with a hint of rum and crusty French bread in this soft and creamy dessert. Egg substitute and skim milk give the pudding a custardy texture without the fat of whole eggs To make the caramel sauce: Place the cornstarch in a small saucepan. Add the milk and stir until smooth. The caramel sauce is addictive; I was such a piggy that I licked the leftover o the plate!

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