Directions
- In a sauce pan, combine the sugar, CAF-LIB, vanilla extract and water. Stir together over medium-low heat for 6 minutes until the sugar is fully dissolved. Remove from heat and let cool.
- In a bain-marie, whisk egg yolks, banana and coconut cream for 20 minutes, until the mixture thickens. Remove from heat and let cool.
- Crush the crackers and mix with fleur de sel, sugar and melted butter. Bake on a cookie sheet for 10 minutes at 350 degrees.
- To assemble: alternate layers of caramel, pudding and bananas in a small dessert dish and refrigerate over night.
- Top with the cracker crumb mixture before serving.