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Categories:
butter brown sugar heavy cream milk salt cornstarch eggs bourbon vanilla butter dark brown sugar bananas Espresso vanilla
Viewed: 127 - Published at: 6 years agoIngredients
- 4 tablespoons butter
- 1 cup firmly packed dark brown sugar
- 1 cup heavy cream
- 2 cups whole milk
- 34 teaspoon salt
- 3 tablespoons cornstarch
- 2 large eggs
- 2 teaspoons Bourbon
- 1 12 teaspoons vanilla extract
- 1 tablespoon butter
- 6 tablespoons dark brown sugar
- 3 bananas, peeled and cut into 1/2-inch slices
- 6 tablespoons espresso
- 1 teaspoon vanilla extract
Method
- For pudding: Melt the butter in a medium-size heavy-duty saucepan.
- Mix in the brown sugar and cook until the mixture bubbles vigorously.
- Remove from the heat and stir in the heavy cream, adding it 1 tablespoon at a time.
- Stir in the milk and salt.
- In a small bowl, whisk together the cornstarch and eggs until the cornstarch is dissolved.
- Cook over medium heat, stirring constantly with a whisk, until the pudding comes to a boil.
- Reduce the heat to a simmer, continue to stir, and cook for 2 minutes.
- Pour the pudding into a container and stir in the bourbon and vanilla.
- Cover and refrigerate until thoroughly chilled.
- To caramelize the bananas: Melt the butter in a large skillet.
- Stir in the brown sugar, add the banana slices, and cook over medium-high heat, without stirring, until the bananas begin to sizzle.
- Add the coffee and vanilla and continue to cook until the juices thicken to the consistency of maple syrup, Avoid stirring the bananas.
- Instead, tilt the pan and spoon the sauce over the bananas as they cook.
- To Serve: Dish up the pudding in individual custard cups or in tall glasses with the banana slices heaped over it.
