Layered Salted Caramel Banana Pudding

Serves 6 · 25 min prep · 25 min cook

Ingredients

• 1 cup granulated sugar
• 1/4 cup water
• 6 tbsp unsalted butter
• 1 1/4 cups heavy cream
• 1 1/4 tsp flaky sea salt
• 2 cups whole milk
• 1/3 cup cornstarch
• 1/3 cup light brown sugar
• 4 large egg yolks
• 2 tsp vanilla extract
• 4 medium ripe bananas
• 60 cookies (about 1 box) vanilla wafer cookies
• 2 cups whipped cream or whipped topping

Instructions

1. 1Combine the granulated sugar and water in a heavy-bottomed medium saucepan over medium heat. Swirl the pan gently without stirring until the mixture turns a deep amber caramel color and smells nutty, about 8 to 10 minutes.
2. 2Immediately remove the pan from heat and carefully whisk in the butter until melted and smooth. Slowly stream in part of the heavy cream while whisking constantly; the mixture will bubble vigorously.
3. 3Return the caramel to low heat for 1 minute, stirring until fully smooth, then stir in most of the flaky sea salt. Pour the salted caramel into a heatproof jar or bowl and let it cool to room temperature while you make the pudding.
4. 4In a separate medium saucepan, whisk together the whole milk, cornstarch, light brown sugar, and egg yolks until no lumps remain. Cook over medium heat, whisking constantly, until the mixture thickens to a pudding consistency and large bubbles break the surface, about 6 to 8 minutes.
5. 5Remove the pudding from heat and stir in the vanilla extract plus a spoonful of the remaining butter if desired for extra silkiness. Transfer the hot pudding to a bowl, press plastic wrap directly onto the surface, and chill in the refrigerator for at least 30 minutes until cool but still spreadable.
6. 6Slice the bananas into even rounds about 1/4-inch thick. In a 9-by-9-inch dish or individual cups, spread a thin layer of cooled pudding on the bottom.
7. 7Arrange a single layer of vanilla wafer cookies over the pudding, followed by a layer of banana slices. Drizzle generously with cooled salted caramel, then repeat the layers of pudding, cookies, bananas, and caramel until the dish is full, ending with pudding on top.
8. 8Cover and refrigerate the assembled pudding for at least 4 hours or overnight so the cookies soften into cake-like layers. Just before serving, top with whipped cream, an extra drizzle of salted caramel, a light sprinkle of remaining flaky sea salt, and a few crushed wafers for crunch.
9. 9Scoop into bowls, making sure each portion gets caramel ribbons, soft bananas, and creamy pudding. Serve chilled straight from the fridge.