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Below is a fully detailed, unique, and well-structured article on “Banana Pudding with Caramel Sauce”, complete with a clear step-by-step method and helpful culinary insights.

Banana Pudding with Caramel Sauce: A Decadent Twist on a Southern Classic

Banana pudding is a timeless comfort dessert—silky, creamy, and layered with soft cookies and ripe bananas. But add a drizzle of buttery caramel sauce on top, and suddenly this humble treat transforms into a show-stopping dessert worthy of any celebration.
This Banana Pudding with Caramel Sauce blends nostalgic flavor with gourmet richness. It’s simple to prepare, uses everyday ingredients, and requires no baking. Whether you want a family dessert or a potluck crowd-pleaser, this recipe guarantees empty bowls and satisfied smiles.

Ingredients You’ll Need

For the Banana Pudding:

3 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
3 tablespoons cornstarch
3 large egg yolks
2 tablespoons unsalted butter
1½ teaspoons vanilla extract
¼ teaspoon salt
5–6 ripe bananas, sliced
1 box vanilla wafers or shortbread cookies
Optional: whipped cream for topping

For the Caramel Sauce:

1 cup granulated sugar
6 tablespoons unsalted butter (room temperature)
½ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

How to Make Banana Pudding with Caramel Sauce (Step by Step)

Step 1: Prepare the Pudding Base

In a medium saucepan, whisk together the milk, heavy cream, sugar, cornstarch, and salt. Heat over medium-low and whisk continuously to avoid lumps.
As the mixture warms, it will slowly thicken. Continue cooking until it coats the back of a spoon.

Step 2: Temper the Egg Yolks

In a small bowl, whisk the egg yolks.
Slowly pour about ½ cup of the hot milk mixture into the yolks while whisking. This method—called tempering—prevents the yolks from scrambling.
Pour the tempered yolk mixture back into the saucepan.

Step 3: Cook Until Silky and Smooth

Continue cooking the pudding for another 2–3 minutes until it reaches a rich, creamy consistency. Remove from heat.
Whisk in the butter and vanilla extract.
Let the pudding cool slightly, stirring occasionally so that no skin forms.