Butterscotch Pudding with Roasted Banana Whipped Cream
User Reviews
5
3 reviews
Excellent
Butterscotch Pudding with Roasted Banana Whipped Cream
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This is an incredibly rich, sweet and pleasantly salted pudding.
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Ingredients
Butterscotch Pudding
- 3/4 cup dark brown sugar packed
- ½ teaspoon kosher salt or flaky sea salt
- 2 tablespoons cornstarch plus 1 teaspoon
- 1 & 1/2 cups milk whole
- 1/2 cup heavy cream
- 2 tablespoons butter unsalted
- 1 teaspoon vanilla extract pure
Roasted Banana Whipped Cream
- 4 banana cut into 1 inch pieces, ripe
- 4 tablespoons butter half stick
- 1/4 cup dark brown sugar
- 2 cups Whipped Cream 1 cup of cream, if you are whipping your own, softly whipped
Instructions
- In a medium saucepan whisk together the brown sugar, cornstarch, and 1/2 teaspoon salt. Whisk in the milk and cream. Bring to a boil over medium heat, whisking frequently. When it starts to boil, set a timer for one minute and whisk constantly. Remove from heat and stir in the butter and vanilla.
- Pour into a bowl or tupperware, then cover surface with wax paper or plastic wrap. If you skip this step the pudding will get a film on the top of it, and when you mix that in you end up with lumps in your pudding. Chill at least 1 1/2 hours.
- In a large saucepan over medium-high heat, add the butter and brown sugar. Continually stir the sugar so that it doesn’t scorch. Cook until the butter and sugar have melted together. Add the bananas and cook for just about 1 minute. You want the edges to caramelize and coat in the sugar but you don’t want them to get too soft. I found it was best to gently turn the bananas so that each side gets caramelized. Turn off the heat and set this aside to cool.
- Once cool, add about one banana (a fourth of the bananas) to a food processor or blender, making sure to add some of the brown sugary sauce too. Puree until smooth. Fold this into the whipped cream. Taste it. Puree more bananas and add them if you want a stronger flavor.
- Serve the pudding topped with whipped cream and roasted bananas.
Notes
- *I whipped my own cream and did not even bother adding vanilla or powdered sugar to it. Just straight up cream. The banana puree sweetens it plenty.
- Source: Not Without Salt
Nutrition Information
Show Details
Serving
0.5cup
Calories
718kcal
(36%)
Carbohydrates
94g
(31%)
Protein
6g
(12%)
Fat
38g
(58%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
118mg
(39%)
Potassium
689mg
(15%)
Fiber
3g
(12%)
Sugar
75g
(150%)
Vitamin A
1391IU
(28%)
Vitamin C
10mg
(11%)
Calcium
210mg
(21%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 718 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 718kcal | 36% |
| Carbohydrates | 94g | 31% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 118mg | 39% |
| Potassium | 689mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 75g | 150% |
| Vitamin A | 1391IU | 28% |
| Vitamin C | 10mg | 11% |
| Calcium | 210mg | 21% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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