Concha Banana Chocolate Pudding

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Concha Banana Chocolate Pudding imperial
By Vianney Rodriguez
Prep Time:
10m
Bake/Cook Time:
5m
Yield:
4 servings

Chocolate pudding with bananas and whipped cream is a classic that's hard to improve upon - but this Concha Banana Chocolate Pudding just might take it to the next level. Layers of concha (a beloved pan dulce), creamy homemade chocolate pudding, fresh banana slices and whipped cream repeat, ending with the crumbly yumminess of a sweet concha topping.

El clásico pudín de chocolate con plátano se le da un toque latino con la adición de conchas. Un querido pan dulce, la concha, lleva este budín de plátano al siguiente nivel. Capas de pudín de chocolate casero, rebanadas de concha y plátanos están cubiertas con crema batida. Este postre nostálgico es perfecto para cualquier ocasión.

Rating:
Rate it yourself
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Ingredients

  • 2 conchas
  • 2 bananas, sliced
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 4 cups whole milk
  • 2 tablespoons butter
  • 2 teaspoons vanilla extract
  • Whipped topping

Directions

  1. Cut conchas into slices, reserving any crunchy topping that falls off when slicing.
  2. Combine sugar, unsweetened cocoa, cornstarch, and salt in a saucepan over medium high heat. Whisk in milk, bring to a boil, and stir continuously for two minutes.
  3. Carefully remove from heat, stir in butter and vanilla and allow to cool. Chill until ready to serve. 
  4. To assemble spread a thin layer of pudding on bottom of four glasses, top with concha slices and banana slices. Add another thin layer of pudding and top with banana slices. Top with whipped topping and garnish with reserved crunchy concha topping.
Imperial Sugar Insight

Note: The chocolate pudding can be made up to two days in advance.

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.

 

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Pudín de Chocolate con Plátano y Conchas

Products Used
0
36
31
Concha Banana Chocolate Pudding imperial
Por Vianney Rodriguez
Tiempo de preparación:
10m
Tiempo de cocción / cocción:
5m
Rendimiento:
4 porciones individuales

El clásico pudín de chocolate con plátano se le da un toque latino con la adición de conchas. Un querido pan dulce, la concha, lleva este budín de plátano al siguiente nivel. Capas de pudín de chocolate casero, rebanadas de concha y plátanos están cubiertas con crema batida. Este postre nostálgico es perfecto para cualquier ocasión.

Clasificación:
Califíquelo usted mismo
Blog Ambassador
Recipe Developer
Products Used

Ingredientes

  • 2 conchas
  • 2 plátanos en rodajas
  • 1 taza de azúcar imperial
  • 1/2 taza Imperial Sugar Azúcar Granulado Extra Finar
  • 1/4 taza de maicena
  • 1/2 cucharadita de sal
  • 4 tazas de leche
  • 2 cucharadas de mantequilla
  • 2 cucharaditas de vainilla
  • Crema batida

Direcciones

  1. Corta las conchas en rebanadas, reservando la cobertura crujiente de la concha que se cae al cortar.
  2. Mezcla la azúcar, el cacao sin azúcar, la maicena y la sal en una cacerola a fuego medio alto. Batir la leche, deje que hierva y revuelva continuamente durante dos minutos.
  3. Retire con cuidado del fuego, agregue la mantequilla y la vainilla y deje enfriar. Enfriar hasta que esté listo para servir.
  4. Para ensamblar extender una capa delgada de pudding en el fondo de cuatro vasos, cubre con rebanadas de concha y rodajas de plátano. Agregue otra capa delgada de pudín y cubra con rodajas de plátano. Cubrir con la crema batida y decorar con reservado crujiente de la concha.
  5. Nota: El pudín de chocolate se puede preparar con hasta dos días de anticipación.
Imperial Sugar Insight

Note: The chocolate pudding can be made up to two days in advance.

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com.

 

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