Refrigerator: Store in the fridge for up to 3 days.
Tip: Cover the pudding with plastic wrap directly on the surface to prevent a skin from forming.
Why You’ll Love This Recipe:
Quick and easy: Minimal prep time and easy steps make this a no-fuss dessert.
Sweet and creamy: The perfect combination of smooth, creamy banana pudding and caramel.
Great for any occasion: Perfect for a family dessert or a fancy dinner treat.
Make-ahead: Can be prepared ahead of time and chilled, saving time for when you need it.
Conclusion:
This creamy banana pudding is sure to become a favorite in your household. It combines the richness of condensed milk and caramelized sugar with the natural sweetness of bananas, creating a luscious dessert that’s perfect for any occasion. Whether you’re making it for a dinner party or just as a special treat, this banana pudding will satisfy your sweet cravings. Best of all, it’s incredibly easy to prepare!
Frequently Asked Questions:
Can I use low-fat milk?
Yes, but the pudding may not be as rich and creamy.
Can I substitute condensed milk?
You can use evaporated milk with added sugar for a similar result.
Can I make this without caramelizing the sugar?
Yes, the pudding will still be delicious without the caramel topping.
Can I use more egg yolks?
Yes, adding more egg yolks will make the pudding richer.
Can I use coconut milk instead of regular milk?
Yes, coconut milk adds a different flavor and creaminess.
Can I freeze the pudding?
It’s best served fresh, but you can freeze it for up to 1 month.
Can I add chocolate?
You can mix in some melted chocolate for a chocolate-banana version.
Can I add cinnamon or nutmeg?
Yes, a pinch of cinnamon or nutmeg complements the bananas well.
How do I prevent lumps in the custard?
Whisk continuously while cooking, and make sure the corn starch is fully dissolved.
How can I make this vegan?
Use plant-based milk, egg substitutes, and coconut condensed milk for a vegan version.
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