Wednesday, May 13, 2015

Pretzel Crumb Caramel Banana Cream Pudding

Pretzel Crumb Caramel Banana Cream Pudding

Can we take a moment to consider all the ingredients in this jar? Crumb topping made with pretzels for that sweet and salty bite, banana pudding made with thick double cream and homemade caramel sauce dripping down over it all. Forget heavenly dessert - this is the dessert served in heaven. I dipped in my spoon to take a taste and when I came out of my trance the whole jar was gone. And I can't even blame the dog because she doesn't like bananas.

Pretzel Crumb Caramel Banana Cream Pudding
So, this whole trance-like recipe kind of has it's roots in a British restaurant I dined at a few years ago. They served double cream and it's been on my mind ever since.

And then I found it right in my own back yard. Or close enough. The Brooklyn Creamery came out with a double cream! You don't even have to whip it, just spoon it over scones or muffins or just directly into your mouth because this stuff is so good.

I used the double cream in the pudding and the single cream in the caramel and ended up with little pots of dessert gold. Now excuse me but I have to go see if there's any left. Enjoy!




Pretzel Crumb Caramel Banana Cream Pudding
by Hungry Couple
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ingredients (4 Servings)
  • Pretzel Crumbs:
  • 1/2 Cup all purpose flour
  • 1/4 Cup pretzel crumbs
  • 2 Tablespoons sugar
  • Pinch of salt
  • 1/2 Stick unsalted butter, melted

  • Pudding:
  • 1 Package instant vanilla pudding
  • 1 Cup milk
  • 1 Container (9 oz.) Brooklyn Creamery double cream, divided
  • 1 Tablespoon sugar
  • 2 Bananas, peeled and sliced

  • Caramel Sauce:
  • 1/2 Cup sugar
  • 1/2 Cup Brooklyn Creamery single cream (or regular heavy cream)
  • 1 Tablespoon unsalted butter
  • Pinch of sea salt
Instructions
Pretzel Crumb Caramel Banana Cream Pudding
Pre-heat the oven to 400 degrees.

Make the crumb topping by combing the flour, pretzel crumbs, sugar and salt in a bowl. Stir in the melted butter. With your hands, clump the mixture and crumble it onto a baking sheet lined with parchment paper. Bake for 15 minutes and allow to cool.

Make the caramel sauce by melting the sugar in a pot over a low to medium flame. Do not stir. When the sugar has completely dissolved, remove it from the heat and add the cream . The mixture will bubble up. Return to a low heat and stir vigorously until all lumps are gone and the sauce is a light golden brown. Stir in the butter and salt.

Make the pudding by whisking together the milk and instant pudding powder until thickened. In a separate bowl whisk together the double cream and sugar. Fold half the sweetened cream into the pudding.
Layer a big spoonful of pudding at the bottom of a jar or serving dish followed by a couple of banana slices, spoonful of sweetened cream, handful of pretzel crumbs and spoonful of caramel sauce. Repeat for two or three layers.

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Pretzel Crumb Caramel Banana Double Cream Pudding
If you're on the east coast, you can taste the double and single creams for yourself and I even have a coupon for you. The Brooklyn Creamery is doing in-store sampling during May and June in select Stop & Shop and Giant Supermarkets so check out their Facebook page for dates and locations. Tell them Anita from Hungry Couple said hello. Tell them to send more cream!


Click here to get your coupon.



Note: I was compensated for developing this recipe but my opinions are always my own. Thanks you for supporting the products I love and use in my kitchen.


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