BUTTERSCOTCH BANANA PUDDING Serves 10
- 3 cups heavy cream
- 1 1/2 cups whole milk
- 1/2 vanilla bean, scraped
- 1 cup + 2 tablespoons packed dark brown sugar
- 1 1/2 teaspoons salt
- 1/2 cup water
- 1 egg
- 3 egg yolks
- 5 tablespoons cornstarch
- 5 tablespoons butter
- 1 tablespoon vanilla extract
- 3–4 bananas, in 1/4-inch slices
- About 3 cups vanilla wafers
- Meringue topping (recipe below) or whipped cream
1 | In a medium saucepan over medium heat, add the cream, milk, and vanilla bean scrapings and pod.2 | In another medium saucepan combine the brown sugar, salt, and the water. Bring to a boil, reduce the heat and continue cooking until you have a dark caramel with glassy bubbles forming, about 10 minutes.
3 | Meanwhile whisk together the egg, yolks, and cornstarch and set aside.
4 | To the boiling caramel, gradually stir in the cream mixture and return to a boil.
5 | Temper the yolk mixture (and avoid cooking the eggs) by stirring in about a half-cup of the hot caramel-cream mixture, and then add the yolk mixture back into the hot caramel-cream mixture. Continue stirring with a wooden spoon over medium heat until the mixture comes to a boil, about 2 to 3 minutes, then cook for about 30 seconds more and remove from heat. Stir in the butter and vanilla.
6 | In a 12-inch round serving bowl, make 4 layers beginning on the bottom with pudding, then cookies, then bananas, then pudding. Place a layer of plastic wrap directly onto the surface of the pudding to avoid a skin forming. Chill for at least 2 hours or overnight.
Note: Chill the hot pudding mixture quickly by pouring it into a metal or glass container partly submerged in an ice-water bath.
4 egg whites (1/2 cup) at room temperature
Pinch of salt
3/4 cup sugar
1 | Whip the egg whites and salt on medium high speed until frothy. While beating, add the sugar 1 tablespoon at a time and beat until thick and glossy.
2 | Spoon or pipe the meringue onto the cooled pudding and either place under a preheated broiler to brown or use a kitchen blow torch to toast the meringue just before serving.