Caramel-Banana Cream Pudding Cups

Oxmoor House
9 servings


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1 (14-ounce) can fat-free sweetened condensed milk
1 cup graham cracker crumbs
1 tablespoon sugar
2 teaspoons all-purpose flour
3 tablespoons light butter, melted
Cooking spray
2 1/4 cups thinly sliced bananas (about 3 medium)
1/3 cup sugar
1 1/2 tablespoons cornstarch
1/8 teaspoon salt
1 cup 1% low-fat milk
1 large egg yolk, lightly beaten
1 teaspoon light stick butter
1/2 teaspoon vanilla extract
2 1/4 cups frozen fat-free whipped topping, thawed


Preheat oven to 425°.

Pour condensed milk into an 11- x 7- inch baking dish. Cover with foil. Place covered dish in a 13- x 9-inch baking dish; add hot water to dish to a depth of 1 inch.

Bake at 425° for 45 to 55 minutes or until milk is caramel colored and about the consistency of unbeaten egg white (add hot water to 13-x 9-inch dish as needed). Remove 11-x 7-inch dish from hot water bath. Remove foil; set aside. Reduce oven temperature to 350°.

Combine graham cracker crumbs, 1 tablespoon sugar, flour, and 3 tablespoons melted butter; stir well. Divide graham cracker mixture evenly between 9 (6- ounce) custard cups coated with cooking spray; press crumb mixture firmly into bottoms of cups. Place custard cups on a baking sheet; bake at 350° for 8 to 10 minutes or until lightly browned. Set aside; let cool.

Layer banana slices evenly over graham cracker crust in custard cups. Spoon reserved caramel evenly over banana in each cup; set aside.

Combine 1/3 cup sugar, cornstarch, and salt in a medium sauce-pan; stir in milk. Bring to a boil over medium heat, stirring constantly. Cook, stirring constantly, 30 seconds or until thickened. Gradually add a small amount of hot milk mixture to egg yolk, stirring constantly with a whisk. Return egg mixture to pan; cook over medium-low heat, stirring constantly, 1 minute or until thick. Remove from heat; stir in 1 teaspoon butter and vanilla. Pour custard mixture evenly over caramel layer. Cover; chill 3 hours. Top each serving with 1/4 cup whipped topping.

Created date

March 2010

Nutritional Information

Calories 311
Fat 4.6 g
Satfat 2.2 g
Protein 5.6 g
Carbohydrate 60.7 g
Cholesterol 40 mg
Iron 0.6 mg
Sodium 199 mg
Caloriesfromfat 13 %
Fiber 1.1 g
Calcium 154 mg