Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, banana pudding with cocoa caramel sauce:. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Banana pudding with cocoa caramel sauce: is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Banana pudding with cocoa caramel sauce: is something that I have loved my whole life.

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 particular recipe, we must first prepare a few ingredients. You can have banana pudding with cocoa caramel sauce: using 12 ingredients and 21 steps. Here is how you cook that.

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

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

Steps 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!

So that is going to wrap this up with this exceptional food banana pudding with cocoa caramel sauce: recipe. Thanks so much for reading. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!