Banana pudding is already a classic favorite, but adding sea salt vanilla bean caramel and brown butter vanilla wafers takes it to a whole new level. Once you try it this way, you won’t go back! Banana pudding is already amazing on its own, gaining a cult following at places like Magnolia Bakery, but our version is the ultimate treat.
We enhance our banana pudding with vanilla bean sea salt caramel and brown butter wafers because, in this case, more is definitely better. The sea salt caramel brings a touch of saltiness, while the brown butter adds a nutty flavor to the sweet vanilla wafers. This combination creates the ultimate banana pudding experience.
Tips for the Best Banana Pudding
- Homemade Pudding: While you can use a mix, making the pudding from scratch with vanilla bean and whole milk gives the best flavor and texture.
- Timing: The trickiest part is knowing when to remove the pudding from the heat. Take it off when it looks like lightly whipped cream. It will thicken as it cools, so it should be slightly thinner than pudding at this stage. Have a bowl and fine mesh sieve ready to strain the pudding after cooking.
- Individual Cups: For a beautiful presentation, use clear individual cups to show off the layers.
Banana Pudding With Sea Salt Caramel and Brown Butter Vanilla Wafers
Servings 4
Ingredients
#### Pastry Cream
- – 2 cups whole milk
- – 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
- – ½ teaspoon salt
- – 3 tablespoons cornstarch
- – ⅓ cup granulated sugar
- – 2 large eggs
- – 4 tablespoons salted butter
#### Brown Butter Wafers
- – 4 tablespoons salted butter browned
- – 3 cups vanilla wafers broken in half
#### Salted Caramel
- – ⅓ cup heavy cream
- – 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
- – ½ cup granulated sugar
- – 2 tablespoons water
- – 1 tablespoon light corn syrup
- – 1 teaspoon flaky sea salt
- – 2 tablespoons salted butter
#### Whipped Cream
- – 1 cup heavy cream
- – 1 tablespoon granulated sugar
- – 1 teaspoon vanilla extract
#### Other Ingredients
- – 2 bananas sliced
Instructions
#### Pastry Cream
- Prepare a bowl with a fine mesh sieve on top.
- In a separate bowl, whisk together cornstarch and sugar. Add eggs and whisk until smooth. Set aside.
- In a saucepan, heat milk, vanilla bean paste, and salt over medium-high heat until just under a boil, stirring occasionally.
- Gradually add ⅓ of the hot milk to the egg mixture, whisking constantly. Pour the egg-milk mixture back into the remaining milk. Whisk over medium heat until thickened, resembling lightly whipped cream. Remove from heat immediately and strain through the sieve into a bowl.
- Cool for 10 minutes, stirring occasionally. Mix in butter one piece at a time until smooth. Cover with plastic wrap, pressing it directly onto the surface. Refrigerate for 30 minutes to 1 hour.
#### Salted Caramel
- In a medium pot, combine sugar, water, and corn syrup. Boil over medium heat until amber-colored, about 8 minutes. Meanwhile, heat heavy cream and vanilla bean paste in a small pot until just under a boil. Set aside.
- Slowly pour warmed cream into the amber sugar syrup, whisking until smooth. Cool for 5 minutes.
- Add butter one tablespoon at a time, then add sea salt. Whisk until smooth. Set aside.
#### Brown Butter Wafers
- Break wafers into halves.
- In a heavy saucepan over medium heat, brown the butter until nutty smelling and brown bits form. Stir in wafers. Set aside.
#### Whipped Cream
- Just before assembling, whip heavy cream, sugar, and vanilla until soft peaks form.
### Assembly
- Fold together pastry cream and half the whipped cream. Reserve the other half for serving.
- Slice bananas into ¼ inch slices.
- Layer the pudding: a third of the pastry cream, a drizzle of caramel, half the bananas, half the wafers. Repeat for a second layer. Top with the remaining pastry cream and whipped cream.
- Refrigerate for 1-4 hours before serving. Best served the same day.