Caramel Banana Cream Pudding

Name: Caramel Banana Cream Pudding
Yield: 4
Ingredients: Cream; 6 egg yolks; 1 tablespoon vanilla extract; 2 tablespoons cornstarch; 1 liter milk; 1 can sweetened condensed milk; Caramelized Bananas; 5 banana slices; 1 cup caramel sauce; 2 teaspoons ground cinnamon; Meringue; 6 egg whites; 6 tablespoons sugar (can vary depending on the meringue)

1
Cream
2
6 egg yolks
3
1 tablespoon vanilla extract
4
2 tablespoons cornstarch
5
1 liter milk
6
1 can sweetened condensed milk
7
Caramelized Bananas
8
5 banana slices
9
1 cup caramel sauce
10
2 teaspoons ground cinnamon
11
Meringue
12
6 egg whites
13
6 tablespoons sugar (can vary depending on the meringue)

Ingredients

1
Cream
2
6 egg yolks
3
1 tablespoon vanilla extract
4
2 tablespoons cornstarch
5
1 liter milk
6
1 can sweetened condensed milk
7
Caramelized Bananas
8
5 banana slices
9
1 cup caramel sauce
10
2 teaspoons ground cinnamon
11
Meringue
12
6 egg whites
13
6 tablespoons sugar (can vary depending on the meringue)

Directions

1
Combine all cream ingredients in a blender, cook over low heat, stirring constantly until smooth and not too thick, as it will thicken when cooled
2
Heat the caramel sauce and add the banana slices
3
Keep the heat on, without stirring, until the bananas absorb the caramel without leaving any liquid
4
In a stand mixer (maximum speed), beat the egg whites for 30 seconds
5
Add the sugar gradually and beat continuously for 3 minutes, until firm
6
Assembly: cover the bottom of a baking dish with half the cream, add the caramelized banana slices, then the remaining cream, leaving space at the top for the meringue
7
Bake in a preheated oven at 200°C, reducing the temperature to 100°C when it starts to brown
8
Let it cool and firm before refrigerating
9
Serve with lime zest
10
Serves 4 portions.