Banana Cream Pudding with Burnt Caramel Bananas

Name: Thermomix recipe: Banana Cream Pudding with Burnt Caramel Bananas
Ingredients: 300 Grams milk; 2 Tablespoons vanilla bean paste vanilla bean paste; 100 Grams golden caster sugar; 40 Grams cornflour/cornstarch; 2-3 bananas, (approx 150g); 2 eggs; 400 Milliliters pure cream; 1 Tablespoon butter; 1/2 banana per serving; 2-3 Tablespoons brown sugar; Pinches pink salt flakes pink salt flakes

Serves 6 Rated: Print

Well I have been watching way too many cooking shows. Seriously. They make me hungry. Good for you. Bad for my waistline. This was one of those late night ideas; luckily it wasn't completed until the morning, which of course then made it an amazing breakfast. But we all do what we have to do. You are going to love this one if you are a banana fan. Or if you have ever been to Magnolia Bakery in the USA or Dubai or anywhere else where you can lay your hands on their Banana pudding, you are going to miss the vanilla wafers, but seriously....this is as good! (If I say so myself)

You're going to love it. (You can always trust a late night idea!)

Come join our FREE TRIAL on the Insider Club for more great recipes

The Lazy Sourdough Bakery course now baking.

The Whole Scoop Ice Cream course is churning now!

Need

Pudding
300 Grams milk
2 Tablespoons vanilla bean paste vanilla bean paste BUY
100 Grams golden caster sugar
40 Grams cornflour/cornstarch
2-3 bananas, (approx 150g)
2 eggs
400 Milliliters pure cream
Burnt Caramel Bananas
1 Tablespoon butter BUY
1/2 banana per serving
2-3 Tablespoons brown sugar
Pinches pink salt flakes pink salt flakes BUY

Do

1: Place milk, vanilla, sugar, cornflour, bananas and eggs into Thermomix bowl and cook 8 min/80℃/speed 4. Remove from bowl and place into a container with a cartouche on top. (Cartouche is a round piece of parchment or grease-proof paper that covers the surface of a stew, soup, stock or sauce to reduce evaporation, to prevent a skin from forming and/or to keep components submerged.)
2: Refrigerate for several hours until completely cold.
3: Place cream into clean, dry Thermomix bowl and whip 20-40 sec/Butterfly/speed 4 until soft peaks form.
4: Add cold custard mixture and blend 10 sec/speed 5. If the mixture is overbeaten, it will separate. So fold in the remaining cream with a spatula if necessary. Refrigerate until ready to serve.
5: To make the burnt caramel bananas, melt the butter, sugar and salt on a medium heat (Induction 6) until combined. Increase heat until you can see that the colour is deepening, but remove from the heat before it gets too hot. Add sliced bananas to the mixture and toss gently until they are caramelised. You will get some crispy pieces of burnt caramel, reserve these.
6: Place a dollop of the pudding into serving glasses, place a few pieces of banana on top, a few little caramel crumbles and then repeat the layers, finishing with the bananas. If you have to make more bananas, do so freshly each time as you serve. The pudding will keep quite well in a sealed container in the fridge for about 3-4 days.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!