Butterscotch Banana Pudding
Servings: 10
Ingredients
Pudding
- 3 cups heavy cream
- 1 1/2 cups whole milk
- 2 tbsp vanilla extract
- 1 1/2 tsp salt
- 1/2 cup water
- 1 egg
- 3 egg yolks
- 5 tbsp cornstarch
- 5 tbsp butter
- 4 bananas, cut in 1/4 inch slices
- 3 cups vanilla wafers
- 1 cup brown sugar
Topping
- 4 eggs whites at room temperature
- pinch of salt
- 3/4 cup white sugar
Instructions
Pudding
- In a medium saucepan over medium heat, add cream, milk, and 1 tbsp vanilla. (Stir occasionally while working on caramel sauce.
- In another medium saucepan combine the brown sugar, salt and the water with a wooden spoon. Bring ingredients to a boil then reduce heat. Continue cooking until you have a dark caramel with glassy bubbles forming, about 10 minutes.
- Meanwhile, whisk together the egg, yolks, and cornstarch and then set aside.
- Go back to the boiling caramel and gradually stir in the cream mixture from the other saucepan. Return to a boil.
- Temper the yolk mixture and avoid cooking the eggs by stirring in 1/2 cup of the hot caramel cream mixture into the yolk mixture. Then you'll add the yolk mixture back into the hot caramel cream mixture. Continue to stir 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 buter and 1 tbsp vanilla.
- In the 12 inch round serving bowl place wafers in the bottom of the bowl. Just one layer. Then make 4 layers on top of the wafers. Pudding, then wafers again, then bananas, and pudding again. Once done, cover with a layer of plastic wrap directly onto the surface of the pudding to avoid a skin forming. Chill in the refrigerator for at least 2 hours or overnight.
Topping
- Whip the egg whites and salt with a mixer on medium high speed until frothy. Then slowly add white sugar while beating until thick and stiff peaks are forming.
- Spoon topping onto the cooled pudding and top with additional wafers. Serve Cold!