Ingredients for Butterscotch Pudding With Caramel Espresso Bananas
- 1/2 cup (1 stick) unsalted butter
- Dark Brown Sugar
- 1 cup heavy cream
- Whole Milk
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 2 large eggs
- 2 tablespoons bourbon (optional)
- Vanilla Extract
- 3 ripe bananas, sliced
- Espresso
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How to Make Butterscotch Pudding With Caramel Espresso Bananas
- **Make the Butterscotch Pudding:** Melt 1/2 cup (1 stick) unsalted butter in a medium-size heavy-duty saucepan over medium heat.
- Stir in 1 cup packed light brown sugar and cook, stirring constantly, until the mixture bubbles vigorously and the sugar is dissolved.
- Remove from heat. Gradually whisk in 1 cup heavy cream, 1 tablespoon at a time, ensuring each addition is fully incorporated before adding more.
- Stir in 2 cups whole milk and 1/4 teaspoon salt.
- In a separate bowl, whisk together 1/4 cup cornstarch and 2 large eggs until the cornstarch is completely dissolved.
- Gradually temper the egg mixture by whisking in a small amount of the hot butterscotch mixture. Then, pour the tempered egg mixture into the saucepan.
- Cook over medium heat, whisking constantly, until the pudding comes to a boil and thickens.
- Reduce heat to low and simmer for 2 minutes, stirring constantly.
- Remove from heat and stir in 2 tablespoons bourbon (optional) and 1 teaspoon vanilla extract.
- Pour the pudding into a bowl or container, cover, and refrigerate until thoroughly chilled (at least 4 hours).
- **Caramelize the Bananas:** Melt 1/4 cup (1/2 stick) unsalted butter in a large skillet over medium heat.
- Stir in 1/4 cup packed light brown sugar. Add the sliced bananas and cook over medium-high heat for 5-7 minutes, without stirring, until the bananas begin to caramelize and sizzle. Tilt the pan occasionally and spoon the sauce over the bananas to help them caramelize evenly.
- Add 2 tablespoons of strong brewed espresso or coffee and continue to cook for another 2-3 minutes, until the juices thicken to a syrupy consistency. Do not stir the bananas.
- **Serve:** Spoon the chilled butterscotch pudding into individual custard cups or tall glasses. Top generously with the caramelized espresso bananas and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
362g
Fat
129g
Carbs
35g
