Banoffee Pudding Cups
with Homemade Caramel Sauce- Blé
- Lait
- Oeuf
- Sésame
- Crustacés
- Lait
- Oeuf
- Sulfites
- Blé
- Poisson
- Moutarde
- Soya
- Peut contenir des traces d’allergènes
- Orge
- Avoine
- Seigle
- Gluten
- Triticale
- Noix
- Arachides
A winning combination of DIY banana pudding, salted toffee sauce and buttery graham crumble, these pudding cups are a fun take on the classic banoffee pie!
Ingrédients
125 ml
Compote de bananes
(Peut contenir : Sésame, Crustacés, Lait, Oeuf, Sulfites, Blé, Poisson, Moutarde, Soya)
1 tasse(s)
Biscuits Graham, émiettés
(Contient : Blé Peut contenir : Lait, Oeuf, Sulfites, Soya, Orge, Avoine, Seigle, Gluten)
237 ml
Lait
(Contient : Lait)
237 ml
Crème
(Contient : Lait)
18 g
Fécule de maïs
(Peut contenir : Sésame, Crustacés, Lait, Oeuf, Sulfites, Blé, Poisson, Moutarde, Soya, Triticale, Noix, Arachides)
3 pièce(s)
Œuf
(Contient : Oeuf)
½ tasse(s)
Sucre blanc
(Peut contenir : Sésame, Crustacés, Lait, Oeuf, Sulfites, Blé, Poisson, Moutarde, Soya, Noix, Arachides)
½ tasse(s)
Cassonade
(Peut contenir : Sésame, Crustacés, Lait, Oeuf, Sulfites, Blé, Poisson, Moutarde, Soya, Noix, Arachides)
1 pièce(s)
Miel
Non inclus dans la livraison
0.56 cc
Sel*
7 cs
Beurre*
Valeurs nutritionnelles
Ustensiles
Instructions
- Whisk together 1/3 cup white sugar, cornstarch, 1 egg and 2 egg yolks in a large bowl until lightened and smooth, 1 min. (TIP: To separate the yolk from the white, slightly crack the egg, then use your hands to cradle the egg yolk and remove it from the white.) Set aside.
- Add banana sauce, milk and 1/4 tsp salt to a large pot. Bring to a simmer over medium heat, stirring constantly, 4-5 min.
- Slowly whisk 1/2 cup hot banana-milk mixture into the bowl with sugar and eggs until smooth. Pour this combined mixture back into the pot with remaining banana-milk mixture.
- Bring banana pudding to a gentle boil over medium-high heat, stirring constantly with a spatula, until pudding thickens. Continue to cook while stirring constantly for 1 min.
- Remove from the heat, then whisk in 1 tbsp butter.
- Transfer pudding to a large heatproof bowl and place a piece of plastic wrap directly over the surface. Place in the fridge until cool, 1-2 hr.
- Meanwhile, add 4 tbsp butter and brown sugar to a medium pot over medium-high heat. Cook, stirring constantly, until mixture comes to a simmer, 2-3 min. Reduce heat to medium and continue to cook until mixture is smooth and glossy, 1-2 min.
- Slowly stir in 1/3 cup cream, until fully incorporated. (NOTE: Make sure to add cream slowly to avoid splattering.) Stir in 1/4 tsp salt, then continue to cook until thickened and slightly reduced, 2-3 min. Remove from the heat set aside to cool to room temperature.
- While toffee sauce cools, heat a large non-stick pan over medium heat.
- When hot, add 2 tbsp butter, then swirl to melt. Stir in graham cracker crumbs and a pinch of salt.
- Cook, stirring often, until crumbs are toasted, 1-2 min. Stir in honey. Gently shake or swirl the pan to create pea-sized crumbs.
- Remove from heat, then transfer graham cracker crumble to a small plate to cool.
- To assemble, add 2 tbsp graham crumble to the bottom of a glass or small bowl. Top with TK tbsp banana pudding followed by TK tbsp toffee sauce. Repeat the layering process TK more times, finishing with 1/2 tbsp toasted graham crumble on top.
- Repeat the assembly process with 3 more glasses or small bowls.
- Place banoffee pudding cups in the fridge to chill for 1-2 hours before serving.
