Banoffee Pudding with Claire Saffitz

Ingredients

• 1 medium Banana (overripe, sliced into rounds)
• 6 tablespoons Unsalted Butter (divided: 2 Tbsp for caramelizing banana, 4 Tbsp cold for finishing custard)
• 1 cup Dulce De Leche (store‑bought; 2/3 cup for custard, 4 Tbsp for assembly, 2 Tbsp for final drizzle)
• 2.25 cups Whole Milk (2% or whole milk)
• 4 tablespoons Granulated Sugar
• 2 tablespoons Cornstarch
• 4 Egg Yolks (large)
• 1 Whole Egg (large)
• 2 teaspoons Vanilla Extract (pure vanilla)
• 0.25 teaspoon Kosher Salt
• 6 ounces Biscoff Cookies (crushed; can substitute digestive biscuits or graham crackers)
• 1 cup Heavy Cream (chilled)
• 1 cup Sour Cream (full‑fat, unsweetened)

Instructions

1. Caramelize Banana

   Melt 2 Tbsp butter in a heavy‑bottomed saucepan over medium heat. Add the sliced banana rounds and cook, stirring occasionally, until they turn golden and begin to soften, about 5 minutes.

   Time: PT5M

2. Build the Milk Base

   Stir in 1/4 tsp kosher salt, 2 Tbsp sour cream, the 2/3 cup dulce de leche, and the 2 ¼ cups whole milk. Heat gently, stirring, until the mixture is just below a simmer (small bubbles around the edge), about 5 minutes.

   Time: PT5M

3. Blend the Base

   Use the hand blender directly in the saucepan to blend the mixture until completely smooth.

   Time: PT1M

4. Prepare Egg Mixture

   In a separate bowl, whisk together 4 Tbsp granulated sugar, 2 Tbsp cornstarch, 4 egg yolks, and 1 whole egg until fully combined.

   Time: PT2M

5. Temper the Eggs

   Slowly stream about two‑thirds of the warm milk‑banana mixture into the egg mixture while whisking constantly. Then pour the tempered egg mixture back into the saucepan.

   Time: PT2M

6. Cook the Custard

   Place the saucepan over medium heat and whisk continuously. Cook until the custard thickens, coats the back of the whisk, and reaches a gentle boil with small bubbles, about 6 minutes.

   Time: PT6M

7. Finish the Pudding Base

   Remove the pan from heat. Whisk in the remaining 4 Tbsp cold butter (cut into pieces) until melted, then stir in 2 tsp vanilla extract. The pudding should be glossy and silky.

   Time: PT2M

8. Chill the Pudding

   Transfer the custard to a medium bowl, press plastic wrap directly onto the surface to prevent a skin, and refrigerate for at least 4 hours (or overnight) until fully set.

   Time: PT0M

9. Whip Cream and Sour Cream

   In a large bowl, combine 1 cup heavy cream and 1 cup sour cream. Using a hand mixer on medium speed, whip until medium‑stiff peaks form, then increase to high for stiff peaks, about 5 minutes.

   Time: PT5M

10. Assemble the Trifle

    In a 2‑quart trifle dish, layer: (a) a quarter of the chilled pudding, (b) a quarter of the whipped cream mixture, (c) a generous layer of crushed Biscoff cookies, (d) 1 Tbsp dulce de leche drizzled over the cookies. Repeat the layers three more times, ending with a top layer of whipped cream.

    Time: PT5M

11. Final Drizzle and Chill

    Swirl the remaining dulce de leche over the top of the whipped cream, cover the dish, and refrigerate for another 3–4 hours before serving.

    Time: PT1M

Nutrition Facts

Calories

380

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

2g