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Banana Pudding with Fresh Whipped Cream and Caramel Sauce

Recipe courtesy of Snowbird Mountain Lodge
Yield : N/A
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  • 2/3 cup cornstarch
  • 1 cup sugar
  • 1/2 tsp. salt
  • 8 cups milk
  • 4 eggs, graded large
  • 4 tablespoons butter, cold and cut into small pieces
  • 2 teaspoons banana liqueur
  • 16 ounces vanilla wafers
  • 8 ripe bananas, but not mushy
  • 1/2 cups sugar
  • 3/4 to 1 cup heavy cream
  • 1 cup heavy cream
  • 1 tablespoon powdered sugar

In a top of a double boiler or a large mixing bowl, combine the cornstarch, sugar, and salt. Mix well.
Gradually at first, add milk, stirring to keep from getting any lumps, (I usually use a wire whisk).
Place over shallow boiling water. If you do not have a double boiler, use that large mixing bowl over a large pasta pot. You need to make sure bottom of bowl does not touch water, but fits in snug enough so that it stays suspended above water on its own. Stir gently with a wooden spoon or rubber spatula until mixture thickens. A candy thermometer should read 185 degrees. This may take 12 to 15 minutes. If while mixture is coming up to temperature, you feel like you are getting little lumps on bottom, use a whisk to bring everything together smoothly.

In a bowl of an electric mixer, beat eggs to mix. Gradually temper eggs with a little of the thickened milk mixture. After adding about half of the milk mixture, add egg mixture back into remaining milk mixture. Return to the double boiler, and cook until mixture really thick. Be careful not to boil and/or scorch mixture.
Remove pudding from heat. Stir in cold butter. Stir in banana liqueur.
Assemble pudding.
Start by peeling and then slicing bananas. Place about a third of the banana slices in a serving bowl. Next, a layer of vanilla wafers, followed by a layer of pudding. Continue this layering until all ingredients used up. Cover loosely with plastic wrap and refrigerate.

Next, put sugar in a sauté pan over medium-low heat. Cook stirring with a wooden spoon until sugar has melted completely and attains a golden brown color. Carefully, add cream. It will spatter, so be careful. Put back over low
heat till smooth. If some sugar refuses to smooth out, then strain sauce.

Next, combine cream in a cold bowl of an electric mixer. Begin whipping mixture until soft peaks form. Add in powdered sugar, continue to whip until medium peaks are formed. Do not over whip. You are likely to make butter otherwise.
To serve, take pudding and pour some of the caramel sauce over, then top with whipped cream. If you want to make individual parfaits, simply layer ingredients in parfait or wine glasses. Enjoy!