In a medium saucepan, whisk together the milk, heavy cream, granulated sugar, cornstarch, and salt.
Heat the mixture over medium heat, stirring constantly until it starts to steam and thicken.
In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot milk mixture to the egg yolks, whisking constantly to temper them.
Return the egg yolk mixture to the saucepan and continue to cook, stirring constantly, until the pudding thickens and just starts to boil.
Remove from heat and stir in the vanilla extract. Allow the pudding to cool slightly.
Assemble the Caramel Banana Pudding Cups:
In serving cups or bowls, layer the crushed vanilla wafer cookies at the bottom.
Add a layer of the banana pudding over the cookies.
Drizzle some of the caramel sauce over the pudding.
Add a layer of banana slices.
Repeat the layers until the cups are filled, finishing with a drizzle of caramel sauce on top.
Top and Serve:
If desired, top with whipped cream and a final drizzle of caramel sauce.
Chill the cups in the refrigerator for at least 2 hours to allow the flavors to meld.
Enjoy:
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