Go Back
Cups of Butterscotch Pudding with Bananas
Print Recipe Pin Recipe

Butterscotch Pudding with Coffee-Caramel Bananas

Butterscotch pudding is an absolute classic, and this version features coffee-caramel bananas that balance the flavors beautifully. The coffee cuts through the sweetness just the right amount so you get a sweet, rich bite that isn't overwhelming.
Author: Zoë François

Ingredients

Butterscotch Pudding

  • 4 tbsp (57g) unsalted butter ½ stick
  • 1 1/4 cup (250g) lightly packed brown sugar
  • 1 cup (237ml) heavy cream slightly warm
  • 2 cups (473ml) whole milk
  • ½ vanilla bean, split and scraped
  • ¾ tsp salt
  • 2 1/2 tbsp cornstarch (or 2 Tbsp tapioca starch)
  • 2 large eggs
  • 1 tbsp whiskey optional
  • 1 cup creme fraiche for serving

Coffee-Caramelized Bananas

  • 1 tbsp butter
  • ½ vanilla bean, split and scraped
  • 1/2 cup (100g) brown sugar
  • 1 tsp corn syrup optional
  • 2 ripe bananas, cut into ½-inch coins not overly ripe
  • 1/4 cup (60ml) strong coffee or espresso
  • 2 Tbsp whiskey optional

Instructions

Butterscotch Pudding

  • In a medium sized saucepan over medium heat, melt the butter. Add the brown sugar and stir frequently, until it is all melted and bubbling vigorously. This can take 3 to 5 minutes. It will brown faster on the edges, so be sure to stir.
  • Remove from the heat and slowly whisk in the heavy cream. It may splatter. If the brown sugar turns hard when adding the cream, return to the heat and simmer for a couple of minutes. Whisk in the milk, vanilla bean, and salt.
  • In a small bowl, whisk together the cornstarch and eggs until the cornstarch dissolves. Whisk 1/4 cup of the hot cream mixture into the egg mixture, so it is warm. Whisk the cornstarch mixture back into the pot of butterscotch cream mixture.
  • Cook over medium heat, whisking constantly, until the pudding comes to a boil. Continue cooking and whisking for 2 more minutes (add the whiskey now, if using!). The pudding will become thick and should be boiling while you whisk. Don’t skimp on the 2 minutes or your pudding will not set up properly.
  • If there are any lumps, strain the pudding through a strainer into a large measuring cup or anything that will pour cleanly.
  • Divide pudding into small cups, glasses or bowls, cover, and chill. You can eat it warm as well! Top with creme fraiche or lightly whipped cream and the caramelized bananas (recipe below).

Coffee-Caramelized Bananas

  • In a large skillet melt the butter with the vanilla bean. Stir in the brown sugar and corn syrup, allow to melt, add the bananas in a single layer. Cook over medium-high heat, without stirring! When the bananas start to sizzle add 3 tablespoons of the coffee.
  • Do not disturb the bananas as you spoon the caramel over the tops of them. Tilt the pan to collect the juices and spoon it over the bananas several times until they are deeply caramelized on the underside. This will take about 8 minutes depending on how ripe your bananas are. Once the bananas are fully caramelized remove them from the pan so they don’t get mushy.
  • Add the remaining coffee and whiskey to the caramel left in the pan and stir together until everything is nicely melted and the consistency of maple syrup.
  • Spoon the bananas over the pudding and creme fraiche. Drizzle a spoon of the caramel sauce over the top and serve.