Dig Right In! Banana-Caramel Pudding Parfaits
We may receive a commission on purchases made from links.
Follow pastry chef and cookbook author Tish Boyle through the seasons as she shares what's in her larder during every month of the year. All year round, banana pudding is at its best. Can you see where we're going with this?
Not a dieter's special, to say the least, but this is a pretty phenomenal treat. It's a variation on a Southern banana pudding and, in my opinion, much better than the original. I've substituted a sensational caramel pudding for the classic vanilla and use homemade vanilla wafers instead of store-bought. The wafer cookies are a snap to make and can be made up to five days in advance (and the pudding up to two days ahead). The parfaits can be assembled up to six hours before serving.
Dig Right In! Banana-Caramel Pudding Parfaits
Prep Time
40
minutes
Cook Time
45
minutes
Servings
0
servings
Ingredients
- 3 large egg yolks
- 3 tablespoons cornstarch
- 1 1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon fine sea salt
- 3/4 cup granulated sugar
- 3 tablespoons water
- pinch of cream of tartar
- 1 1/2 cups heavy cream
- 2 tablespoons unsalted butter
- 1 cup plus 2 tablespoons all-purpose flour
- 1/3 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/8 teaspoon fine sea salt
- 7 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 2 teaspoons vanilla bean paste or extract
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup confectioners' sugar
- 3 ripe medium bananas
- 1/2 cup pecan halves
Directions
- :::pudding:::
- In a medium bowl, whisk together the egg yolks and cornstarch, then gradually whisk in the milk. Whisk in the vanilla and salt.
- Fill a cup with water and place a pastry brush in it (this will be used for washing down the sides of the pan to prevent crystallization). In a clean, heavy-bottomed 2-quart saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat, occasionally washing down the sides of the pan with the pastry brush, until the mixture starts to color around the edges. Gently swirl the pan to ensure that the sugar caramelizes evenly. Continue to cook until the sugar turns deep amber. Remove the pan from the heat and slowly stir in the cream (the caramel will bubble up furiously). Return the pan to medium heat and cook, stirring, just until any hardened bits of caramel are completely melted.
- Whisk the egg yolk mixture vigorously until well blended. Whisk about half the caramel into the yolk mixture. Pour this mixture into the remaining caramel in the pan and place over medium heat. Cook, stirring constantly, until the mixture thickens and comes to a boil. Continue to boil for 30 seconds, then remove from the heat and pour the pudding into a medium bowl. Add the butter and whisk until completely melted. Prepare an ice bath by filling a large bowl one-third full with ice and water and set the bowl of pudding in it. Let stand, whisking occasionally, until cool. Press a piece of plastic wrap directly on the surface of the pudding and refrigerate for at least 2 hours, until chilled.
- :::wafers:::
- In the bowl of a food processor, pulse together the flour, sugar, baking powder, and salt. Scatter the butter pieces over the mixture and pulse the machine on and off until the mixture resembles coarse crumbs. In a small cup, stir together the cream and vanilla. Add the mixture to the food processor and process for a few seconds, just until the mixture is blended. Transfer the dough to a piece of waxed paper and shape it into an 8-inch log that is about 1 1/2 inches in diameter. Wrap the log in the waxed paper and refrigerate until firm enough to slice, about 1 1/2 hours.
- Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or piece of parchment paper. Unwrap the chilled dough log and slice 1/4-inch-thick rounds from half of it (rewrap and refrigerate the rest of the dough log). Arrange the cookies on the baking sheet, spacing them about 1/2 inch apart, and bake for 12 to 16 minutes, until lightly browned around the edges. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the remaining dough.
- :::cream:::
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cream and vanilla at high speed until soft peaks just begin to form. Add the confectioners’ sugar and beat until stiff peaks begin to form. Cover the bowl and refrigerate the cream until ready to assemble the parfaits (up to 4 hours).
- :::assembly:::
- Break 18 wafers into 4 pieces each. Place 6 cookie pieces in the bottom of each of 6 parfait or serving glasses. Top with 5 banana slices, then 1/4 cup of the whipped cream. Remove the pudding from the refrigerator and whisk until smooth. Spoon about 1/4 cup of the pudding on top of the whipped cream layer. Top with another 6 cookie pieces, 5 more banana slices, and another 1/4 cup whipped cream. Top with 1/4 cup pudding. Refrigerate, covered with plastic wrap, until ready to serve. Right before serving, garnish the top of each parfait with half a wafer and some toasted pecans.