Description
This luscious Butterscotch Pudding with Roasted Banana Whipped Cream combines a rich, creamy butterscotch base with the sweet, caramelized flavor of roasted bananas blended into fluffy whipped cream. Perfectly balanced in sweetness and texture, this dessert is an indulgent treat that is easy to prepare and irresistibly delicious.
Ingredients
Scale
Butterscotch Pudding
- 3/4 cup dark brown sugar (packed)
- 1/2 teaspoon kosher or flaky sea salt
- 2 tablespoons cornstarch (plus 1 teaspoon additional)
- 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 unsalted butter (half stick)
- 1/4 cup dark brown sugar
Banana Whipped Cream
- 2 cups softly whipped cream (or 1 cup heavy cream to whip yourself)
Instructions
- Prepare the Butterscotch Pudding: In a medium saucepan, whisk together the brown sugar, 2 tablespoons cornstarch, and salt. Gradually whisk in the whole milk and heavy cream. Heat over medium, whisking frequently until the mixture comes to a boil. Once boiling, continue whisking constantly for 1 minute. Remove from heat and stir in the butter and vanilla extract until smooth.
- Chill the Pudding: Pour the pudding into 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 well chilled and set.
- Roast the Bananas: In a large saucepan over medium-high heat, melt the butter and add the brown sugar. Stir continuously to prevent scorching and cook until the sugar dissolves and the mixture is syrupy. Add the banana pieces and cook for about 1 minute, turning gently so each side caramelizes but the bananas retain some firmness. Remove from heat and allow to cool.
- Prepare the Banana Whipped Cream: Once the roasted banana mixture has cooled, transfer about one-quarter of the bananas with some of the syrup to a food processor or blender. Puree until smooth, then fold this puree into the whipped cream. Taste and adjust by adding more pureed bananas if a stronger banana flavor is desired.
- Serve: Spoon the chilled butterscotch pudding into serving dishes, then top generously with the roasted banana whipped cream and some of the leftover roasted bananas for garnish. Enjoy immediately.
Notes
- Covering the pudding surface with plastic wrap prevents a skin from forming, which keeps the texture smooth.
- Use ripe but firm bananas to achieve caramelized pieces without them becoming mushy.
- If you prefer, you can whip your own cream instead of using pre-whipped cream.
- This dessert is best enjoyed fresh but can be refrigerated for up to 2 days.
- The recipe yields 4 servings.
