Description
A decadent butterscotch pudding topped with roasted banana whipped cream, combining rich caramel flavors with the natural sweetness of bananas for a comforting and elegant dessert.
Ingredients
Scale
Pudding:
- 3/4 cup dark brown sugar (packed)
- 1/2 teaspoon kosher or flaky sea salt
- 2 tablespoons cornstarch (plus 1 teaspoon for later use)
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Roasted Bananas:
- 4 ripe bananas (cut into 1 inch pieces)
- 4 tablespoons butter (half stick)
- 1/4 cup dark brown sugar
Whipped Cream:
- 2 cups softly whipped cream (1 cup heavy cream if whipping fresh)
Instructions
- Prepare the pudding: In a medium saucepan, whisk together the brown sugar, cornstarch, and salt. Gradually whisk in the milk and cream. Heat over medium heat, whisking frequently until it comes to a boil. Once boiling, continue whisking constantly for one full minute. Remove from heat, then stir in butter and vanilla extract until smooth.
- Chill the pudding: Transfer pudding to a bowl or container. Cover the surface directly with wax paper or plastic wrap to prevent a skin from forming. Refrigerate for at least 1 1/2 hours until set and chilled.
- Roast the bananas: In a large saucepan over medium-high heat, melt the butter and add the brown sugar, stirring continuously to prevent burning. Once the mixture is melted and combined, add banana pieces and cook for about one minute, gently turning them so each side caramelizes but the bananas retain some firmness. Remove from heat and let cool.
- Make the roasted banana whipped cream: Once bananas have cooled, place approximately one quarter of the bananas along with some of the caramel sauce into a food processor or blender and puree until smooth. Fold this puree gently into the whipped cream. Taste and add more pureed bananas for a stronger banana flavor if desired.
- Assemble and serve: Spoon the chilled butterscotch pudding into serving dishes and top with the roasted banana whipped cream and a few pieces of the roasted bananas for garnish. Serve immediately for best texture.
Notes
- Covering the pudding surface while chilling prevents skin formation and ensures a smooth texture.
- Do not overcook bananas during roasting to maintain slight firmness and texture.
- Use ripe bananas for optimal sweetness and flavor in the whipped cream.
- You can whip the cream fresh if preferred, using 1 cup heavy cream to make 2 cups softly whipped cream.
