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Salted Caramel Banana Budino

Inspired by Bon Appetit's Caramel Budino with Salted Caramel Sauce. This recipe for adorable banana salted caramel budino will impress your guests and become a holiday favourite.
Course Dessert
Cuisine American
Prep Time 5 hours 20 minutes
Cook Time 25 minutes
Total Time 5 hours 45 minutes
Servings 12 people
Calories 410kcal

Ingredients

Cookie Crust

  • 1/3 cup chocolate cookie crumbs
  • 1/3 cup ginger cookie crumbs
  • 1 1/2 tbsp unsalted butter melted
  • 1 Pinch salt

Bananas

Caramel Sauce

  • 1/2 cup heavy cream
  • 1/2 vanilla bean split
  • 5 tbsp white sugar
  • 1 tbsp light corn syrup
  • 1 tbsp water
  • 3 tbsp unsalted butter very cold
  • 1/3 tsp fleur de sel

Cream

  • 1/4 cup heavy cream
  • 2 tsp sugar
  • A few drops of vanilla extract

Budino

  • 3 cups whole milk divided
  • 1/4 cup cornstarch
  • 3/4 cups dark brown sugar packed
  • 3/4 water
  • 5 egg yolks
  • 3 tbsp unsalted butter
  • 1 tsp fleur de salt
  • 1/4 cup toffee milk chocolate bar shaved or curled with a potato peeler

Instructions

Cookie Crust

  • Mix together the cookie crumbs, butter and salt. Divide between 12 small glass ramekins or dessert bowls.

Bananas

  • Heat a medium skillet over medium heat and melt the butter with the sugar. Add in the bananas, cinnamon and salt and stir until fully coated in the caramel, just about 1-2 minutes. You don’t want the bananas to get too cooked.

Caramel Sauce

  • Put the cream in a container with the vanilla bean seeds and residual bean.
  • Heat a medium saucepan over medium heat and add in the sugar, corn syrup and water. Heat until the sugar dissolves.
  • Increase the heat to high and swirl until a deep amber colour forms and a thermometer reaches 350 F.
  • Immediately remove from the heat and add in the vanilla cream. Whisk until smooth, about 2 minutes. Then add in the butter and salt. Transfer to a heat-proof bowl and allow to cool.

Cream

  • Whip the cream until soft peaks form. Add in the sugar and vanilla and refrigerate until ready to use.

Budino

  • Whisk 1/2 cup of the milk and cornstarch in a small bowl and set aside.
  • Heat the remaining milk in a small saucepan until it begins to simmer slightly, about 4 minutes. Set aside.
  • In another saucepan, heat the sugar and water over medium heat until dissolved. Once dissolved, cook on medium high without stirring until it reaches 210-220 F. Immediately remove from the heat.
  • Whisk egg yolks in a large bowl and slowly add in the scalded milk. Once combined, whisk in the cornstarch milk, and then (very slowly!!) the caramel.
  • Return everything to a saucepan and whisk constantly over medium heat until the mixture coats the back of a wooden spoon and reaches about 175 F. This usually takes around 3-4 minutes. Remove from the heat, stir in the butter and salt and strain through a sieve into a bowl.

Assembly

  • Add a few slices of caramelized bananas over the cookie crust.
  • Top with the budino almost all the way to the top of the ramekin. Allow to cool in the fridge until set, about 5 hours.
  • Before ready to serve, top with a tablespoon or so of the caramel sauce and a dollop of whipped cream. Garnish with some shaved chocolate.

Nutrition

Calories: 410kcal