Dessert
Salted Caramel Pretzel Banana Pudding Cups
Vanilla pudding layered with bananas, salted caramel and pretzel crunch.
- Makes
- 6 dessert cups, about 250 ml each
- Prep
- 25 minutes
- Cook
- 10 minutes
Chill: 3 hours
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Directions
- Whisk the sugar, cornstarch and salt in a saucepan. Gradually whisk in the milk, followed by the egg yolks, until smooth.
- Cook over medium heat, whisking continuously and scraping the corners. When the pudding reaches a gentle bubbling boil, reduce the heat and whisk for 1 full minute. Remove from the heat and stir in the butter and vanilla.
- Transfer to a shallow heatproof bowl. Press food wrap directly against the surface and refrigerate for at least 3 hours, until cold and thick. Whisk briefly to smooth it before assembly.
- Whip the cream with the icing sugar until it holds medium peaks. Slice the bananas into 1/4-inch coins and toss gently with the lemon juice.
- Divide one-quarter of the pretzel crumbs among six cups to make thin bases. Add half the pudding, half the banana slices and 1 teaspoon caramel to each cup. Divide another quarter of the pretzel crumbs among the cups. Repeat with the remaining pudding and bananas.
- Spoon the whipped cream on top. Add the remaining caramel and reserved half of the pretzel crumbs immediately before serving.
Serving and storage
Assemble close to serving time to keep the pretzels crisp. Refrigerate covered leftovers for up to 24 hours; the bananas will darken and the pretzels will soften. The pudding can be prepared and refrigerated separately for up to 3 days.