Prepare to embark on a culinary journey that transforms ordinary dessert into an extraordinary experience! This Butterscotch Pudding with Roasted Banana Whipped Cream is not just a recipe—it's a decadent symphony of rich, caramelized flavors that will transport your taste buds to a world of pure indulgence. Imagine a silky-smooth butterscotch pudding crowned with a cloud-like whipped cream infused with the deep, complex sweetness of roasted bananas. This isn't just a dessert; it's a gourmet masterpiece that will make you the star of any dinner party or family gathering.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup brown sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 3/4 cups milk
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 2 ripe bananas
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 400°F (200°C). Slice bananas lengthwise and place on a baking sheet lined with parchment paper.
- Roast bananas in the preheated oven for 15 minutes until caramelized and soft. Remove and let cool completely.
- In a medium saucepan, whisk together brown sugar, cornstarch, and salt until well combined.
- Gradually pour in milk, whisking constantly to prevent lumps from forming.
- Place the saucepan over medium heat and cook, stirring continuously, until the mixture begins to thicken and bubble.
- In a separate bowl, whisk egg yolks until smooth. Slowly temper the egg yolks by adding a small amount of hot milk mixture while whisking vigorously.
- Pour the tempered egg mixture back into the saucepan and continue cooking, stirring constantly, until the pudding is thick and coats the back of a spoon.
- Remove from heat and stir in butter and vanilla extract until fully incorporated.
- Strain the pudding through a fine-mesh sieve to ensure smoothness, then divide among 4 serving dishes.
- Cover the surface of each pudding with plastic wrap to prevent skin formation and refrigerate for at least 2 hours to chill completely.
- For the whipped cream, puree the roasted bananas until smooth.
- In a chilled mixing bowl, whip heavy cream and powdered sugar until soft peaks form.
- Gently fold the roasted banana puree into the whipped cream until evenly distributed.
- Before serving, top each chilled butterscotch pudding with a generous dollop of roasted banana whipped cream.
- Optional: Garnish with a sprinkle of brown sugar or a few toasted banana chips for added texture.
Tips
- Temperature is key: Ensure your milk mixture is heated slowly and stirred continuously to prevent scorching.
- Temper eggs carefully: Add hot liquid to egg yolks gradually to prevent scrambling.
- Use a fine-mesh sieve when straining to achieve ultra-smooth pudding.
- Chill puddings completely before serving for the best texture.
- For roasted bananas, choose ripe bananas with plenty of brown spots for maximum caramelization.
- Whip cream in a chilled bowl for better volume and stability.
- Don't overmix the whipped cream when folding in banana puree to maintain its light texture.
- For an extra touch, consider garnishing with caramel drizzle or toasted nuts.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 8g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 210mg
