There is something very nostalgic about homemade pudding. It’s a dessert that has been around forever and I can still remember the days when I would open it up in my lunch box! Oh, how times have changed, and so has that classic old pudding. This recipe is a modernized take on your vanilla banana pudding dessert; it has layers of homemade salted caramel sauce, vanilla wafers, topped off with slices bananas. With a combo like that, how can you go wrong?
Vanilla Banana Pudding
1 cup sugar
6 Tablespoons unsalted butter, at room temperature and cubed
1/2 cup heavy cream, at room temperature
2 1/2 teaspoons sea salt
1 (3.4-ounce) box instant vanilla pudding
1 (3.4-ounce) box instant banana pudding
Milk (according to what the back of your pudding package says)
1/ Make the salted caramel: Sprinkle the sugar in an even layer in a medium heavy-bottomed saucepan set over medium-high heat. Using a heatproof rubber spatula, stir the sugar until it begins to melt and darken in colour, about 5-6 minutes. (If chunks form, continue stirring until they dissolve.) Once the sugar has melted, stop stirring and let the sugar cook, until it turns amber in colour – about 3 minutes.
2/ Remove the melted sugar from the heat and whisk in the butter until combined, then slowly and carefully whisk in the heavy cream. Careful – it will bubble vigorously! Stir in the sea salt then transfer the caramel to a glass container to cool while you prepare the pudding.
3/ Mix vanilla and banana pudding together and follow the instructions on the back of each package. Let refrigerate until set!
4/ To assemble pudding, use a jar or serving dish that will hold small layers well. Roughly break up vanilla wafers and place them at the bottom of your serving dish, place sliced bananas on top, drizzle a layer of salted caramel and then continue this process until you have filled your dish. Finish with a sprinkle of sea salt!