Banana pudding with hazelnut brittle

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Bring 500 ml milk and vanilla to the boil in a saucepan. Mix pudding powder, 2 tablespoons of sugar and 100 ml milk. Remove the pot from the hotplate, stir the custard powder into the milk and put it back on the hotplate.

2. 2

   Bring to the boil while stirring and let it boil for about 1 minute. Pour the pudding into a bowl and cover directly on the surface with foil. Let it cool down.

3. 3

   For the brittle, melt butter in a pan. Brown the nuts slightly while turning them. Sprinkle with 3 tbsp. sugar and caramelise while stirring. Put the brittle on a piece of baking paper and spread thinly.

4. 4

   Let it cool down. Crumble the brittle with your fingers. Mix cinnamon with 3 tablespoons of sugar. Peel and slice bananas, sprinkle with lemon juice.

5. 5

   Stir the pudding until smooth. Whip the cream until stiff, set aside 2 tablespoons of cream. Fold the rest of the cream and brittle into the pudding, except for a little bit for sprinkling. Turn bananas in cinnamon-sugar. Divide about half of the pudding into 4 glasses (approx. 350 ml each), add about half of the bananas.

6. 6

   Spread the rest of the pudding on top. Cover with remaining bananas. Put the cream that has been put aside as a blob on top. Sprinkle with brittle.

Nutrition Facts

KCAL
650 kcal

CARBS
56 g

FATS
43 g

PROTEINS
11 g