Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1/2 cup (113g) unsalted butter, cut into cubes
  • 1/2 cup (120ml) heavy cream
  • 1/4 teaspoon sea salt
  • 4 cups (946ml) whole milk
  • 1 cup (200g) granulated sugar
  • 1/2 cup (40g) cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 2 tablespoons (30g) unsalted butter
  • 2 teaspoons vanilla extract
  • 3-4 ripe bananas, sliced
  • 1 (12-ounce) box vanilla wafers (about 40 cookies)

Instructions:

  1. Combine sugar and water in saucepan. Cook over medium-high heat, swirling (don't stir!), until amber in color.
  2. Remove from heat, carefully add butter and salt. Whisk until smooth.
  3. Slowly pour in the cream, whisking constantly.
  4. Return to low heat and cook for 1 minute, stirring, to thicken slightly. Let cool slightly.
  5. In a saucepan, whisk together milk, sugar, cornstarch, and salt.
  6. Whisk in egg yolks.
  7. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a simmer.
  8. Remove from heat and stir in butter and vanilla extract.
  9. Let cool slightly, stirring occasionally to prevent a skin from forming.
  10. In each parfait glass, layer vanilla wafers, sliced bananas, vanilla custard, and caramel sauce.
  11. Repeat layers, ending with caramel sauce on top.
  12. Cover and refrigerate for at least 30 minutes to allow flavors to meld.