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Decadent Brown Butter Banana Pudding Recipe with Salted Caramel and Toasted Pecans Made Easy

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A rich and comforting banana pudding featuring nutty brown butter, sweet-salty salted caramel, and crunchy toasted pecans. This easy-to-make dessert is perfect for gatherings and sure to impress.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 4 cups (960ml) whole milk, warmed
  • 4 large egg yolks, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 4 ripe bananas, sliced
  • 1 cup (200g) granulated sugar (for caramel)
  • 6 tablespoons (90g) unsalted butter, cubed and cold (for caramel)
  • 1/2 cup (120ml) heavy cream, warmed (for caramel)
  • 1 teaspoon flaky sea salt
  • 1 cup (120g) pecan halves, toasted
  • Optional: Vanilla wafers or graham crackers for layering

Instructions

  1. In a medium saucepan, melt 1/2 cup unsalted butter over medium heat. Stir frequently as it foams and turns golden brown, about 5 minutes. Remove from heat and let cool slightly.
  2. In a separate bowl, whisk together 3/4 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
  3. In another bowl, lightly beat 4 large egg yolks. Slowly whisk in about 1 cup of the warm whole milk to temper the eggs.
  4. Pour the browned butter into the saucepan over medium heat. Add the dry sugar mixture and remaining milk (3 cups), whisking constantly. Bring to a gentle simmer, stirring continuously until thickened, about 8-10 minutes.
  5. Slowly whisk in the tempered egg yolks, and cook for 2 more minutes until pudding is thick and glossy.
  6. Remove from heat and stir in 1 teaspoon vanilla extract. Transfer to a bowl, cover with plastic wrap directly on the pudding surface, and chill for at least 2 hours.
  7. To prepare salted caramel sauce: In a clean saucepan, melt 1 cup sugar over medium heat without stirring until amber. Add 6 tablespoons cold cubed butter carefully and stir until melted. Slowly whisk in 1/2 cup warm heavy cream until smooth. Remove from heat and stir in 1 teaspoon flaky sea salt. Let cool.
  8. Toast 1 cup pecan halves in a dry skillet over medium heat for 4-5 minutes, stirring often until fragrant and lightly browned. Set aside to cool.
  9. In a serving dish, layer sliced bananas and pudding. Add a drizzle of salted caramel between layers if desired, then sprinkle toasted pecans on top. Repeat layers until dish is full, finishing with pecans and caramel drizzle.
  10. Refrigerate for another hour before serving to let flavors meld. Serve chilled or at room temperature.

Notes

Keep whisking pudding constantly to avoid lumps. Temper eggs slowly to prevent curdling. Watch butter carefully when browning to avoid burning. For dairy-free, substitute almond milk and coconut cream. Toast pecans for best flavor and crunch. Pudding tastes better after chilling overnight. Add fresh banana slices before serving to prevent browning.

Nutrition

Keywords: banana pudding, brown butter, salted caramel, toasted pecans, easy dessert, crowd-pleaser, layered pudding

Find it online: https://lirafood.com/decadent-brown-butter-banana-pudding-recipe-with-salted-caramel-and-toasted-pecans-made-easy/