CARAMELIZED BANANA PUDDING

Caramelized Banana Pudding image

Provided by The New York Times

Time 30m

Yield One 9-by-13 dish (12 to 15 servings)

Number Of Ingredients 12

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2 cups granulated sugar
3 tablespoons cornstarch
1/2 teaspoon fine sea salt
1 quart (4 cups) half-and-half
6 large egg yolks
4 tablespoons unsalted butter, at room temperature
2 teaspoons vanilla extract
8 bananas, peeled and cut into 1/2-inch slices
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon, plus more for serving
1 (11-ounce) box vanilla wafers, plus more for serving
Unsweetened whipped cream, for serving (optional)

Steps:

In a medium saucepan, whisk together the sugar, cornstarch and salt. Add the half-and-half and egg yolks, and whisk to combine. Cook over medium heat, whisking constantly, until thickened and pudding-like, 10 to 12 minutes. Remove from heat and stir in 2 tablespoons butter and 1 teaspoon vanilla extract.
In a large saucepan or skillet over medium heat, melt the remaining 2 tablespoons butter. Add bananas, brown sugar, cinnamon and remaining 1 teaspoon vanilla. Cook, stirring frequently, until well combined, about 2 minutes.
Layer half the vanilla wafers in a 9-by-13 baking or trifle dish. Top with half the caramelized bananas then half the pudding. Repeat procedure with remaining wafers, bananas and pudding. Chill for 4 to 6 hours, or up to overnight. Garnish with crumbled vanilla wafers and sprinkle with additional cinnamon before serving. Serve with unsweetened whipped cream, if using.