Cakes & Desserts

Banana Pudding Tacos with Vanilla Wafer Shells .


For the pudding :
1 parcel of French vanilla pudding blend
1 ½ cups of cold milk
1 ½ cups of cold weighty cream
1 jar of improved dense milk

For the salted caramel whipped cream :
1 8-oz bundle of cold cream cheddar
1 ½ cups of cold whipped cream
1 teaspoon of vanilla
1 ½ cups of earthy colored sugar
½ teaspoon of salt
Around 3 bananas, cut
Heaps of treats – I utilized Pepperidge Farm Chessmen Butter Cookies

For wafer taco shell:

7 ounces regular baking flour
3/4 teaspoon aluminum free baking powder
1/2 teaspoon fit salt
4 ounces unsalted margarine, room temperature
3 1/2 ounces vanilla sugar
1 enormous egg
4 teaspoons vanilla concentrate
1 tablespoon entire milk


Begin by making the custard base. In a blender, combine as one the whipped cream until firm pinnacles happen. Then, at that point, put away. In a huge bowl, combine as one the French vanilla pudding blend and cold blend. Whisk well to guarantee there are no bumps. Then, when it sets somewhat, include the improved dense milk. Blend well to consolidate. Finally, overlay in the whipped cream cautiously so as not to collapse the cream. Then, at that point, in a dish, layer in the custard blend alongside the treats and cut bananas. Rehash the layers until the dish is full and afterward put it in the cooler for basically an hour to chill.

In the mean time, make the salted caramel. In a pan, liquefy the margarine and sugar together and…

… blend until smooth. Then, at that point, mix in the cream, vanilla, and salt. Fill a dish and put away.

For the wafer, filter together the flour, baking powder, and salt in a little bowl and saved. Cream the spread and vanilla sugar in the bowl of a stand blender on medium speed for 2 minutes, halting to scratch down the sides of the bowl following 1 moment. Add the egg and consolidate on medium speed for 30 seconds. Scratch down the sides of the blender bowl. Add the vanilla concentrate and milk and mix on low speed for 15 seconds. Add the flour combination and blend on low speed just to integrate. Cool the player in the fridge for somewhere around 10 minutes prior to scooping.

Scoop the player to make 8 inch round level “shells.” Bake until exceptionally light brilliant brown, around 15 minutes. Eliminate the dish to a cooling rack to cool totally prior to eliminating the shells from the container.

Then, at that point, make the salted caramel whipped cream by whisking together the cream cheddar and earthy colored sugar until smooth. Then pour in the vanilla, salt, and weighty cream. Combine as one gradually until it begins to harden and afterward speed up until it’s light and soft.

To collect, simply pour the salted caramel whipped cream over the chilled custard blend. Utilize a spoon to spread it out uniformly. Then, at that point, sprinkle over the salted caramel sauce and top with broken treat pieces and serve.

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