Make the Pudding:
In a saucepan over medium heat, whisk together sugar, cornstarch, and salt. Slowly whisk in milk. In a separate bowl, whisk egg yolks. Temper them by slowly adding a bit of the hot milk mixture. Pour the egg mixture back into the saucepan and stir until thickened. Remove from heat, stir in butter and vanilla.Prepare the Caramel Sauce:
Heat sugar in a saucepan over medium heat, stirring constantly until it melts and turns a deep amber color. Add butter carefully, whisking until smooth. Slowly pour in the cream (it will bubble), and whisk until silky. Add salt if desired. Let cool slightly.Assemble the Layers:
In a trifle dish or individual jars, layer vanilla wafers, banana slices, and warm pudding. Repeat layers until the dish is full. Chill for at least 4 hours or overnight for best results.Serve with Caramel Drizzle:
Just before serving, warm the caramel sauce slightly and spoon it over the pudding. Garnish with crushed wafers, whipped cream, or even chopped pecans for added crunch.
Why This Dessert Works
The contrast between the cool, mellow pudding and the rich warmth of caramel is what makes this dessert sing. It’s not overly sweet; instead, it’s balanced and complex, appealing to both kids and adults. The caramel sauce also gives you room to experiment—try infusing it with bourbon or espresso for a more grown-up version.
Final Thoughts
Banana pudding with caramel sauce isn’t just a dessert—it’s an upgrade to tradition. Whether you serve it at a Sunday family gathering, a holiday dinner, or as a weeknight reward, this version is sure to impress. And the best part? It's as easy to make as it is to love
