1 cup heavy whipping cream whipped with 2-3 tablespoons powdered sugar
Instructions
For the vanilla pudding, in a large bowl, whisk together the
sugar, cornstarch, salt, vanilla and eggs until well-combined.
Whisk in 1/2 cup of the milk. In a large saucepan, heat the
remaining 3 cups milk over medium heat until it reaches a
simmer. Slowly ladle in 1/2 cup or so of the hot milk into the egg
mixture, whisking quickly and vigorously the entire time to avoid
cooking the eggs and forming lumps. Repeat with another ladle
of the hot milk, whisking until completely combined. This
process tempers the eggs so they don't scramble when added
to the hot milk. Slowly pour the tempered egg/milk mixture into
the simmering milk, whisking constantly, and cook over medium
heat, stirring with a whisk or silicone spatula, until large bubbles
break at the surface and the pudding is thick and bubbly, about
3-4 minutes.
If desired, strain the pudding through a fine mesh strainer into a
large bowl or just pour the pudding into a large bowl. cover the
pudding with plastic wrap, pressing the plastic wrap directly on
the surface of the pudding. Refrigerate until completely cooled,
4-5 hours.
For the Nilla wafer crumble, combine the crumbs with the
melted butter. Spread the mixture onto a large baking sheet and
bake at 350 degrees for 10-12 minutes, tossing once or twice,
until the crumbs are golden and fragrant. They will appear soft
right out of the oven, but once they cool on the baking sheet,
they will crisp up. Once cool, the crumbs can be stored in an
airtight container for 1-2 days.
To assemble, keep in mind, this isn't rocket science. You can
basically layer the components however you like but this is how
I did it- Start with a few tablespoons of the crumbles and press
into the bottom of an individual trifle dish or similar-type dish. I
added each layer to all of the six dishes before proceeding with
the next layer. Now add a dollop of vanilla pudding to cover the
crumbles. Spread the pudding to the edges of the dish(es). Add
slices of banana to cover the pudding. Top the bananas with a
spoonful of sweetened whipped cream, spreading to the edges
of the dish. Add another layer of NIlla Wafer crumbles and a
drizzle of caramel. Another layer of pudding, bananas, whipped
cream, a sprinkle of crumbles on top and a final drizzle of
caramel.
Seriously, once you delve into this heavenly concoction, it won't
matter how it's layered. Refrigerate the desserts for 1-2 hours
(any longer and the bananas will have a tendency to get brown
and mushy). Serve chilled.
Originally Submitted
7/16/2015
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You can add this Banana Pudding Caramel Cream Trifles recipe to your own private DesktopCookbook.
