Caramel-Drizzled Banana Pudding Recipe

Ingredients

1/2 sugar

3 tablespoons cornstarch

1/4 teaspoon  salt

2 huge egg yolks

1/2 containers  milk

2 containers cream

1 teaspoon unadulterated vanilla concentrate

8 ounces gingersnaps (around 31 treats)

6 bananas, cut

Banana Caramel, for serving

Directions

Whisk together the sugar, cornstarch, and salt in an extensive pot. Steadily rush in the egg yolks, then the milk and ½ glass of the overwhelming cream.

Cook over medium-high hotness, whisking always, until thickened and starting to air pocket, 4 to 5 minutes. Decrease hotness to medium-low and cook, whisking continually, until the pudding begins to draw far from the edge of the pot, 1 moment more. Expel from high temperature and spill through a fine-work sifter into a clean bowl, pushing the pudding through delicately with a spatula or spoon.

Spread with plastic wrap and refrigerate until chilly and firm, no less than 3 hours.

Beat the staying 1½ containers of overwhelming cream with an electric blender until delicate crests structure, 2 to 4 minutes. Fold the cream into the pudding mixture.

Line the base of a 2-quart serving dish or a substantial vessel with a large portion of the gingersnaps. Top with a large portion of the bananas, then a large portion of the pudding; rehash. Cover hard with plastic wrap and refrigerate for no less than 4 hours.

Just before serving, top with the gingersnap scraps. Serve sprinkled with the Banana Caramel.