Banana Pudding

Serves 6-8

For the Caramel Sauce

• 1 cup granulated sugar

• ½ cup heavy cream

• 6 tablespoons unsalted butter

• 1 teaspoon salt

For the Banana Pudding

• 4 ounces granulated sugar

• ½ cup cornstarch

• ¼ teaspoon salt

• 2 cups whole milk

• 5 egg yolks, beaten

• 1 ounce unsalted butter

• 1 vanilla bean, split

To Assemble

• caramel sauce (recipe above)

• 3 ripe bananas

• 36 vanilla wafers

• 1 quart whipped cream, store-bought or

• homemade chocolate chips, for garnish

• desired fruit, for garnish

FOR THE CARAMEL SAUCE:

1. Add sugar and heavy cream to a saucepan, allow it to dissolve and gently bubble over medium heat for about 9 minutes, until it caramelizes and attains a beautiful amber color.

2. Blend in butter and salt.

3. Set mixture aside to cool and reserve until needed.

FOR THE BANANA PUDDING:

1. In a saucepan, combine sugar, cornstarch and salt.

2. Add milk in gradually, while stirring gently, over medium heat, until the mixture is bubbly, about 2 minutes. Remove from heat.

3. Stir a small quantity of the hot mixture into beaten egg yolks then immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes, stirring constantly, then remove mixture from the stove.

4. Add butter and vanilla, and stir until the mixture has a smooth consistency.

5. Remove and discard the vanilla bean pod before assembling puddings.

TO ASSEMBLE:

1. In each one-pint jar, add 1 ounce caramel sauce, one layer of approximately 5 banana slices, one layer of 4 to 5 vanilla wafers; repeat with one more layer.

2. Fill remainder of jar with whipped cream. Top with chocolate chips and desired fruit garnish.