Butterscotch Banana Pudding

Updated at: Thu, 17 Aug 2023 12:08:31 GMT

Step 1

In the saucepan, combine the sugar and water until all the sugar is wet. Cook the sugar and water over medium high heat without stirring until it begins to change color. Stir occasionally until it is deep amber in color. Turn off heat, then carefully whisk in the heavy cream. Pour into a separate bowl and set aside to cool slightly.

Step 2

Mix the brown sugar, cornstarch, salt in the saucepan, pour in milk and whisk to combine. Cook on medium high, stirring constantly, until it thickens and comes to a simmer.

Step 3

Meanwhile, temper the egg yolks and the warm caramel sauce together. Pour the tempered egg mixture into the milk mixture and cook over medium heat while stirring constantly until the custard comes to a boil. Boil, while whisking for 2 minutes. Turn off the heat and whisk in the butter and vanilla extract.

Step 4

Pour the pudding into a large tray to cool (the larger the container you use, the quicker it will cool) and if you want, press a layer of plastic wrap on the surface to prevent a skin from forming. Chill completely.

Step 5

While pudding is chilling, whip 2 cups of heavy cream with a whisk, hand mixer or stand mixer to medium peak. Keep in the refrigerator until ready to use.

Step 6

Slice bananas 1⁄4 inch thick and set aside. Lightly crush cookies to bread them apart.

Step 7

When pudding is fully chilled, remove from the refrigerator whisk until smooth. Fold 3⁄4 to 1 cup of the heavy cream into the pudding.

Step 8

Layer the pudding, sliced bananas, whipped cream and cookies in a 9 x 13-inch dish, trifle dish, or 12 individual clear glasses until all the ingredients are used up. Top with whipped cream and crushed cookies. Refrigerate the assembled pudding for at least 1 hour before serving.

Step 9

**Variations: Instead of bananas, use washed and sliced berries. Instead of nilla wafers, use graham crackers, ginger snaps or chocolate chip cookies.

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Delicious

Easy

Kid-friendly

Makes leftovers

Sweet