1
Start by adding some butter and brown sugar into a pan.
2
Melt the butter and sugar completely, allowing the sugar to caramelize.
3
Maintain the heat on medium to low to avoid burning the sugar.
4
Once caramelized, slowly add in 1 cup of milk.
5
Then add 1 cup of fresh cream to the caramelized sugar.
6
Stir until the lumps from the caramelized sugar melt into the milk and cream mixture.
7
In a bowl, take well-beaten eggs and add some cornstarch, mixing well.
8
Into the egg mixture, add around 1/4 cup of the caramel liquid to temper the eggs.
9
Add the entire egg mixture into the caramel liquid and mix thoroughly.
10
Add a pinch of sea salt to the mixture.
11
Whisk continuously as the pudding thickens and sets in a couple of minutes.
12
Turn off the flame once the pudding reaches the perfect texture.
13
Strain the pudding through a sieve to remove any lumps from the cornstarch or egg.
14
Spoon the pudding into a serving bowl and tap it to remove air bubbles.
15
To garnish, add caramelized bananas on top of the pudding.
16
In a pan, add some butter and sugar with a pinch of salt to caramelize the bananas.
17
Once melted, add slices of robusta bananas and let them caramelize on one side for a couple of minutes.
18
Flip the bananas to caramelize the other side.
19
Place the caramelized bananas on top of the pudding.
20
Chill the pudding in the refrigerator for a couple of hours before serving.
