[Caramel Banana]
Cut the banana into small pieces. Put granulated sugar in a small pot and heat over medium heat. Move the pot sometimes to dissolve evenly when it begins to dissolve.

After almost dissolved, use a whisk to stir well until golden brown. Turn off the heat when the bubbles appear and the color turns dark a little, and add the bananas.

Stir well. It's ready if it has thickened. If necessary, cook over medium-low heat for 2-3 mins until it has thickened.
Transfer to a small bowl and cool well. Add brandy and stir, cover with plastic wrap, and put in a fridge.

[Milk pudding]
Soak gelatin in water. Put water first and then sprinkle gelatin over it to prevent becoming uneven.
Put milk and condensed milk in the small pot that made the caramel banana, and warm it over medium heat for 3 to 4 minutes while stirring. Please be careful not to bring it to a boil.

Turn off the heat, add the soaked gelatin, and stir well to dissolve. Strain it to remove undissolved caramel.

Cool it with ice water until 30℃ / 86 F with occasional stirring to prevent separating. Pour into each glass and chill in a fridge for about 3 hours to set.
Pour the caramel banana sauce over the milk pudding.