Butterscotch Pudding With Caramel-Espresso Bananas.
For pudding
4 tablespoons 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 bourbon
1 1/2 teaspoons vanilla extract
Caramel-Espresso Bananas
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
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.