Butterscotch Pudding with Caramel Espresso Bananas
Indulge in the ultimate dessert experience with this luscious Butterscotch Pudding topped with Caramel Espresso Bananas. Velvety, homemade pudding made with dark brown sugar, rich heavy cream, and fragrant vanilla extract strikes the perfect balance between sweet and decadent. The caramel espresso bananas, infused with the bold notes of freshly brewed espresso, bring a sophisticated twist with their caramelized sweetness. This stunning dessert is prepared in just under 45 minutes (plus chilling time), making it an ideal make-ahead treat for dinner parties or special occasions. Serve it chilled to highlight the creamy texture of the pudding and the luxurious warmth of the bananas—each bite is a harmony of flavors that’s as elegant as it is comforting.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 cup dark brown sugar
- 2 tablespoons cornstarch
- 0.5 teaspoon kosher salt
- 2.5 cups whole milk
- 0.5 cup heavy cream
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 2 large ripe bananas
- 0.25 cup granulated sugar
- 2 tablespoons strong espresso
- 1 tablespoon water
Instructions
In a medium saucepan, melt the unsalted butter over medium heat. Stir in the dark brown sugar and cook until the sugar dissolves and the mixture is bubbling, about 2 minutes.
In a small bowl, whisk together the cornstarch and kosher salt. Gradually whisk in 1/2 cup of the whole milk to create a smooth slurry.
In a separate medium-sized bowl, whisk together the egg yolks and the remaining 2 cups of milk.
Slowly pour the cornstarch slurry into the saucepan with the brown sugar mixture, stirring constantly. Then whisk in the milk and egg yolk mixture.
Continue cooking over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5–7 minutes.
Remove the saucepan from heat and stir in the heavy cream and vanilla extract. Pour the pudding through a fine-mesh sieve into a clean bowl to remove any lumps.
Divide the pudding into 4 ramekins or dessert cups. Press plastic wrap onto the surface of each pudding to prevent a skin from forming. Refrigerate for at least 2 hours or until set.
To prepare the caramel espresso bananas, slice the ripe bananas into 1/2-inch rounds.
In a medium skillet, combine the granulated sugar and water. Heat over medium heat, swirling the pan occasionally, until the sugar melts and turns a golden caramel color, about 3–5 minutes.
Turn off the heat and carefully stir in the espresso (watch out for steam). Return the skillet to low heat and add the banana slices, tossing gently to coat them in the caramel sauce.
Cook the bananas for 1–2 minutes until warmed through, then remove them from the heat.
To serve, top each chilled butterscotch pudding with a generous helping of caramel espresso bananas. Enjoy immediately.
Nutrition Facts
Calories |
2474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 61.4 g | 307% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 673 mg | 29% | |
| Total Carbohydrate | 341.1 g | 124% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 293.9 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 8.1 mcg | 40% | |
| Calcium | 1043 mg | 80% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 2366 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
