MASON JAR BANANA PUDDING CRUMBLE WITH SALTED CARAMEL SAUCE

by Chef Scotty


MASON JAR BANANA PUDDING CRUMBLE WITH SALTED CARAMEL SAUCE

RISE AND SHINE OKLAHOMA

FREEDOM 43 KAUT OKC 8.25.15


HOMEMADE BANANA PUDDING: 

1 cup sugar
2 whole eggs beaten
3 egg yolks beaten
small pinch of salt
2 tablespoons cornstarch
2 cups whole milk
1 teaspoon vanilla
splash of banana extract (if you can find) 
3-4 ripe fresh bananas 
Sweet Whipped Cream

Combine the sugar, cornstarch, salt in a saucepan. Add the milk, and slowly bring to a simmer.
In a separate bowl combine the whole eggs and egg yolks with the vanilla. Temper in a small amount of the heated milk mixture in with the eggs. Mix continuously, with enough milk that the egg mixture is now hot. Return entire contents back to the sauce pan and cook slowly until thickened. Add banana extract, and let cool overnight. 
Make a batch of fresh whipped cream from your favorite recipe, and slice the fresh banana. 

GRAHAM CRACKER CRUMBLE: 

1 1/2 cups Graham Cracker crumbs
1/3 cup melted butter (about 5 1/2 tablespoons)
2 Tablespoon sugar

Mix, press in the bottom of a cake pan, and bake 350 degrees 10-12 minutes and cool. Crumble 
up. 

SALTED CARAMEL SAUCE: 

1 cup granulated sugar 
4 tablespoons unsalted butter
1/2 cup heavy cream 
1/2 teaspoon Kosher salt

In a sauce pan combine sugar, 1 tablespoon water, and bring to a boil. Cook until a light amber and remove from the heat.
Immediately add butter, then slowly stir in the heavy cream and salt. Pour into a clean container and let cool. This is just good to have on hand anyway...so make it a double! 

ASSEMBLE: 
In Mason Jars starting at the bottom, layer the crumble, salted caramel, sliced banana, pudding, and whipped cream in layers ending on the whipped cream. Drizzle the top with caramel sauce. Keep refrigerated until serving, but not too far ahead. The bananas will brown. 😉