1. Mix bread crumbs with sugar, add melted butter, stir evenly, and spread on the bottom of the pudding cup
2. Mix milk, cream, 50g sugar and salt, heat over water until the sugar dissolves, and let it cool slightly from the heat.
3. In a separate bowl, add 105g sugar, cornstarch, eggs, egg yolks, stir to mix, and beat with an electric whisk until the volume increases and the color becomes white. Add the warm milk liquid, stir evenly, pour it into a non-stick pan, heat it to a little thick and stop heating, keep stirring during the process to prevent clumping of the pan. Add vanilla extract while it's hot, filter and cover with plastic wrap, put it in the refrigerator for half an hour
4. Spread 3 banana slices on the breadcrumbs, squeeze the refrigerated custard into a piping bag about 3cm thick, and then spread a layer of banana slices
5. Drizzle with salted caramel sauce
6. Add the whipped cream in the auxiliary ingredients to the sugar, whip until dry foaming, use a cookie mouth to decorate the top of the cup at will, insert a piece of banana, and sprinkle some chocolate chips. That's it~~~
Tips:If you are worried about the discoloration of the banana, you can soak it in lemonade after slicing it, and then wipe it off with kitchen paper.
