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Super Easy Way to Preparing Yummy Banana pudding with cocoa caramel sauce:

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Banana pudding with cocoa caramel sauce:

We hope you got benefit from reading it, now let’s go back to banana pudding with cocoa caramel sauce: recipe. To make banana pudding with cocoa caramel sauce: you need 12 ingredients and 21 steps. Here is how you do that.

Here are the ingridients that are needed to serve a heavenly Banana pudding with cocoa caramel sauce::

  1. You need of For cocoa caramel sauce:.
  2. Use 1 /2 cup of castor sugar.
  3. Take 1/4 cup of brown sugar.
  4. Get 2 stick of unsalted butter.
  5. You need 1/2 cup of fresh milk.
  6. Get of For banana pudding:.
  7. Prepare 1 cup of ripe bananas.
  8. Use 1/2 cup of castor sugar.
  9. Take 3 of cardamom.
  10. Prepare 1 1/2 tbsp. of unflavoured gelatine (powdered).
  11. Get 2 cups of fresh thick milk.
  12. Get 3 drops of vanilla essence.

Done with the ingridients? Below are the sequences on cooking Banana pudding with cocoa caramel sauce::

  1. In a large bowl Peel ripe bananas, smash it and keep aside..
  2. In a blender add in the smashed bananas + castor sugar + fresh milk and blend it to a smooth fine paste..
  3. Meanwhile sprinkle gelatine over 2 tsp. of water in a small bowl..
  4. Set aside for about 5 minutes to bloom.
  5. In a large sauce pan heat the milk, honey over a low heat and once warm; whisk in the bloomed gelatine until completely dissolved..
  6. Remove from the heat and stir in the vanilla extract..
  7. Pour the blended banana mixture and whisk until it’s combined properly..
  8. Keep the banana pudding to the room temperature.
  9. Pour in the pudding mixture into desired moulds and then refrigerate..
  10. As gelatine is used, the pudding mixture is kept for about 2 to 3 hours to refrigerate, but it can be kept overnight for a good results..
  11. For the Choco caramel sauce:.
  12. In a large sauce pan over medium high heat add butter, brown sugar, water and salt..
  13. Bring to a boil for 4 min while stirring occasionally.
  14. In a separate cup add vanilla extract, cocoa to the evaporated milk. Add this mixture into the caramel sauce pan.
  15. Once the mixture has been boiling for about 5 min remove it from heat and slowly pour in the evaporated milk mixture.
  16. Make sure you keep stirring until it comes together.
  17. Make sure you cook it down before serving..
  18. Remove the banana pudding from the refrigerator. Now you can see that the gelatine is set with pudding by now..
  19. Top the banana pudding by pouring “cocoa caramel sauce”.
  20. And serve this delicious pudding chill..
  21. It's just delicious……..

Pour the caramel sauce over pudding batter. Cinnamon-scented caramel sauce provides a final touch of sweet flavor. Ripe bananas are combined with a hint of rum and crusty French bread in this soft and creamy dessert. Egg substitute and skim milk give the pudding a custardy texture without the fat of whole eggs and cream. Sprinkle with powdered sugar, if desired.

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