Butterscotch Pudding with Coffee-Caramelized Bananas
Excerpt from Ripe for Dessert by David Lebovitz

Years ago, white preparing to make a butterscotch pudding, I telephoned a friend (who shall remain nameless) who worked for a restaurant (also better left nameless) that had been highly praised for its homestyle butterscotch pudding. When I asked what they used as a thickener, she replied that they used storebought butterscotch pudding mix and folded in butterscotch chips!

Try serving the coffee-caramelized bananas with the bittersweet chocolate mousse on page 121.

Ingredients

THE PUDDING:
4 tablespoons (1/2 stick) unsalted butter
1 cup firmly packed dark brown sugar
1 cup heavy cream
2 cups whole milk
3/4 teaspoon salt
3 tablespoons cornstarch
2 large eggs
2 teaspoons whiskey
1 teaspoon vanilla extract  

THE COFFEE CARAMELIZED BANANAS:
1 tablespoon butter
1 vanilla bean, split lengthwise
6 tablespoons dark brown sugar
3 bananas, peeled and cut into 1/2-inch slices
6 tablespoons strong coffee

Instructions

1. To make the 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.
2. In a small bowl, whisk together the cornstarch and eggs until the cornstarch is dissolved. Whisk the egg mixture into the butterscotch pudding mixture.
3. 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.
4. Pour the pudding into a container and stir in the whiskey and vanilla. Cover and refrigerate until thoroughly chilled.
5. To caramelize the bananas: Melt the butter in a large skillet with the vanilla bean. Stir in the brown sugar, add the banana slices, and cook over medium-high heat, without stirring, until the bananas begin to sizzle.
6. Add the coffee 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.

Serving: Dish up the pudding in individual custard cups or in tall glasses with the banana slices heaped over it.

Serves 6.

Credits: From Ripe for Dessert by David Lebovitz. HarperCollins Publishers. Used by permission.
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