Biscoff Salted Caramel Banana Pudding

• Evaporated milk: 680g (or 500ml / 2 cups) (1:17)
• Brown sugar: 400g (Used for a richer, deeper flavor than white sugar) (1:08)
• Large egg yolks: 6 yolks
• Cornstarch: 30g (0:15) (Note: The video description mistakenly lists all-purpose flour, but Aaron explicitly measures and uses cornstarch to thicken the scratch-made base) (0:15)
• Butter: 57g
• Vanilla paste: 1 tsp

• Heavy whipping cream: 1 to 2 cups
• Vanilla paste: 1 tsp

• Granulated sugar: 300g
• Butter: 187g (Ideally a rich European-style butter like Kerrygold to reduce popping) (9:26)
• Heavy cream: 1 cup (approx. 250ml) (1:31)
• Sea salt: 1 tsp

• Bananas: 6 small bananas (18:12)
• Lotus Biscoff cookies: 1 package (17:56) (An excellent alternative if you live somewhere like Austria where standard Nilla wafers aren't available) (17:48)

• Place a metal mixing bowl straight into the fridge or freezer (3:49). Whipping cream succeeds best when both the equipment and cream are icy cold (3:57).

• Set a heavy pot over medium heat (0:45). Pour in 400g of brown sugar, 500ml of evaporated milk, and 1 cup of heavy cream (0:54). Whisk together and bring the mixture to a boil (5:20).

• In a separate bowl, whisk your 6 egg yolks with 30g of cornstarch until smooth (0:38). Once your milk mixture boils, turn off the heat (5:42). Slowly drizzle a few splashes of the hot liquid into the eggs while whisking vigorously (6:33). This tempers the eggs so you do not accidentally scramble them (6:45).

• Pour the tempered egg mixture back into the main pot (7:30). Stir as the residual heat cooks down and visibly thickens the pudding (7:42). Remove from the stove and melt in 57g of butter (8:28). Stir in 1 teaspoon of vanilla paste (12:24). Press the pudding through a fine mesh strainer into a bowl to ensure an ultra-smooth finish (12:11), then set it aside to chill (11:59).

• In a separate pot over medium heat, add 300g of regular granulated sugar (2:09). Let it sit undisturbed until the sugar melts down into a golden amber liquid (4:11). Scrape the sides occasionally so it does not burn (6:26).

• Turn off the heat and drop 187g of butter into the amber sugar (8:51). Once the butter melts, pour in 1 cup of heavy cream and 1 teaspoon of sea salt (10:31). It will bubble up fiercely but keep stirring until it forms a unified sauce (9:26). Run the caramel through a clean strainer, transfer it to a jar, and let it cool (10:49).

Retrieve your frozen metal bowl (14:36). Add your heavy cream and 1 teaspoon of vanilla paste (14:46), then whip until soft-to-medium peaks form (14:57). Pull your chilled pudding base out of the freezer and gently fold the whipped cream into it a little at a time (15:40). This incorporates air, making the pudding beautifully light and fluffy (14:30).

Peel your bananas and slice them (16:52). Cutting them on a slight diagonal yields great, chunky bites for the final assembly (18:21).

• Grab a glass serving dish (20:15). Lay down a foundation layer of Biscoff cookies, followed by a layer of diagonal banana slices (18:33). Drizzle a generous amount of your homemade salted caramel right over the fruit, and then spread a thick layer of the fluffy pudding over the top (19:01). Repeat the layering process until the dish is filled (19:13). Place the completed dish into the freezer or fridge to chill completely before serving (20:11).