Chocolate Banana Pudding Cups

Prep Time 30

Cook Time 15

Cooling 2

Total Time 2 45

Servings 4 -6 cups

Set aside a bowl with a fine-mesh sieve on top. This will be to strain and cool the pastry cream once it is cooked
In another bowl, whisk together the cornstarch and sugar. Add the eggs and whisk until smooth. Set aside the mixture
In a saucepan, pour in the milk, salt, and vanilla extract. Place the mixture on medium-high heat until just under a boil. Be sure to stir the mixture so the milk solids do not stick to the bottom of the pan
When the milk is warmed, add 1/3 of the hot milk into the egg mixture, whisking constantly to ensure the eggs do not cook. After it is combined, pour the egg-milk mixture back into the remaining ⅔ of the hot milk. Whisk over medium heat until the mixture is as thick as lightly whipped cream. It should just come just barely to a boil – be sure not to let it get beyond this as the cream will curdle. Remove from the heat and immediately pour through the sieve into the bowl
Immediately add in the chocolate and mix to combine. After the chocolate is melted, add the butter one tablespoon at a time. Stir until smooth before adding the next piece of butter. Let it sit for 10 minutes to cool slightly
Press a piece of plastic wrap onto the surface so it is touching and covering all of the custard. Chill in the fridge for at least 1 hour while making the other components

In a medium pot, combine the sugar, water, and corn syrup (use a pan larger than the contents as it will bubble to ~4x the size) Bring to a boil over medium heat, stirring to dissolve the sugar. Then cook, without stirring, until the mixture is amber colored, around 8 minutes. Remove from the heat. (Complete step 2 while the mixture is becoming an amber color)
While the sugar is heating, pour the heavy cream and vanilla bean paste into a small pot and heat on medium-high until it is just under a boil. Remove from heat
Slowly pour the warmed cream into the amber sugar syrup. At first, the mixture will boil furiously but then will simmer down. Whisk until smooth and cool 5 minutes
One tablespoon at a time, add the butter to the caramel. Add the sea salt. Whisk constantly after each addition.
Set aside. Note: the caramel will firm up so it may need to be slightly heated for a few seconds in the microwave before layering

Right before assembling, whip together heavy cream, sugar, and vanilla in the base of a stand mixer or with a hand mixer on medium high speed until soft peaks form

Fold together the pastry cream and half the whipped cream (reserve the other half for serving)
Cut the bananas into slices (~¼ inch thick) and set aside
At this point, you should have all components ready - pastry cream, bananas, salted caramel, chocolate wafers, and whipped cream.
We complete 3 layers so we do the following in thirds: a layer of pastry cream followed by a layer of caramel followed by a layer of bananas followed by a layer of wafers. After all the components are layered, top with whipped cream (we save a few extra chocolate wafers for garnish)
Note: this can also be done in 4-6 glasses (~12 oz) or a large bowl/dish
Let it sit in the fridge for 1-4 hours and serve. This is best served the same day of assembly.