Broiled Banana Chocolate Pudding

This is chocolate crème brûlée’s casual, weeknight cousin. Instant chocolate pudding chilled in a flameproof dish, topped with sliced bananas, dusted with brown sugar, and slid under the broiler for about a minute until the sugar melts into a bubbly, caramelized crust.

The broiler step transforms a simple pudding cup into something that feels special. That thin layer of brown sugar melts and bubbles over the banana slices, creating a warm, caramelized top over the cold chocolate pudding underneath. The contrast between the hot, crispy sugar and the chilled, creamy pudding is what makes this work.

Make the pudding ahead (even a day before) so it’s fully set and cold when the bananas and sugar go on top. A firm, chilled pudding holds up under the broiler heat without melting into a soupy mess.

Use skim milk and reduced-calorie pudding mix as the recipe calls for, and this stays genuinely light.

Kitchen Tips

• Use a flameproof dish (ceramic, glass, or metal). Plastic will melt under the broiler
• Watch the broiler constantly. Brown sugar goes from bubbly to burnt in seconds
• Slice the bananas thin and arrange them in a single layer so the sugar covers everything evenly
• Serve immediately after broiling. The caramelized sugar softens quickly as it cools

Variations

• Use vanilla pudding instead of chocolate for a banana foster-style dessert
• Sprinkle a pinch of cinnamon over the brown sugar before broiling
• Top with a small dollop of whipped cream after broiling for extra indulgence