Go Back
Print Pin

Salted Miso Caramel Banana Pudding

Vanilla wafers, bananas, pastry cream, homemade salted miso caramel, and whipped cream layered together!
Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Servings 10 servings
Author Olivia Lam

Ingredients

For the Salted Miso Caramel:

  • 1 cup Granulated Sugar
  • ½ cup Water
  • ½ cup Heavy Cream
  • 1 tsp Vanilla Extract
  • 4 tbsp Room Temperature Unsalted Butter (cut into 4 pieces)
  • 2 ½ tbsp White Miso Paste

For the Banana Pudding:

  • 2 cups Whole Milk
  • 5 Large Egg Yolks
  • 3 tbsp Cornstarch
  • ½ cup Granulated Sugar
  • ⅛ tsp Salt
  • 2 tsp Vanilla Extract
  • 2 tbsp Unsalted Butter
  • 3 cups Heavy Cream
  • 1 cup Powdered Sugar
  • 11 oz Vanilla Wafers
  • 6 Bananas sliced

Instructions

For the Salted Miso Caramel:

  • Add the sugar into a heavy bottomed sauce pot. Gently shake the pan so the sugar spreads into an even layer. Carefully pour the water on top. Heat it over medium heat, without stirring at any point, until it bubbles and turns into an deep amber color.
  • Remove the pot from heat and whisk in the heavy cream. The caramel with bubble quickly when you do this. Then mix in the vanilla extract and butter. Place the pot back on low heat and add in the white miso paste. Mix for another minute until the butter has melted and the white miso paste has dissolved. Pour the caramel into a jar and set aside to cool.

For the Banana Pudding:

  • Pour the milk into a sauce pot and heat it over medium high heat until it just comes to a simmer. In the meantime, add the egg yolks, cornstarch, granulated sugar, and salt into a bowl. Whisk the ingredients together until it turns into a pale yellow color.
  • When the milk is simmering, remove it from the heat. Scoop a ladleful of the hot milk then slowly pour it into the egg mixture while whisking quickly to prevent the eggs from scrambling. Continue adding in the milk while whisking until half of the milk has been used.
  • Pour the mixture back into the pot with the remaining milk and whisk. Return the pot to the stove and heat over medium heat. Whisk constantly until the cream starts bubbling and thickens into a custard. Remove the pot from heat and mix in the vanilla extract and unsalted butter until fully incorporated.
  • If your pastry cream is lumpy, you can pass it through a fine mesh sieve. Otherwise, transfer the pastry cream into a bowl and cover with plastic wrap. Make sure the plastic wrap makes contact with the surface of the pastry cream to prevent a skin from forming. Place it in the fridge to cool completely.
  • Add the heavy cream and powdered sugar into the bowl of a stand mixer. Use the whisk attachment and mix on high speed until you get soft peaks. When the pastry cream has cooled, mix it with a rubber spatula to loosen it. Add about 2½ cups of the whipped cream into the pastry cream. Gently fold them together until evenly combined.
  • Spread a layer of the vanilla wafers into a 9x13 inch pan or 2½ – 3 quart baking dish. It should be just enough to cover the bottom of the dish in a single layer. Add on a layer of the sliced bananas. Drizzle some of the salted miso caramel over the bananas. Sprinkle a touch of flaky salt on top. Then spread on a layer of the pastry cream so that that bananas are fully covered. Drizzle another layer of the caramel on top. Then spread on a layer of whipped cream.
  • Repeat this process one more time to create another set of layers. Garnish the top with a drizzle of the caramel. Crush any remaining vanilla wafers into pieces and sprinkle them on top. Finish with some flaky salt. For best consistency, let the banana pudding set over night. Enjoy!