It was just about a year ago when I had the butterscotch budino (an Italian baked custard) at Delancey. Sitting on top of its perfectly smooth camel colored cap was a pile of billowy cream with streaks of roasted banana throughout. I’ve always been a fan of pudding and its not-so distant cousins; panna cotta, pot de creme, budino, etc. so it was not too surprising that I enjoyed this dessert. What was surprising was the extent to which I enjoyed it. It was intended to be shared but I did not. Every little streak of creamy pudding that hid in the corners of the shallow jar it was served in became mine. I staked my claim after the first bitter, sweet and a bit salty taste. It reminded me of Nips, those candies that were tucked deep inside Grandma’s purse when I was a young girl. She would pull out one of the gold wrapped oval candies with their circular indentation in the middle and pass one down the pew to me during church. The nearly impossible task of unfolding the foil lined wrapper while not disrupting the service was a worthy price to pay for that sweet, toffee-like candy.

The whipped cream on top obliterated my firm prior conviction that cooked bananas tasted of cardboard mush. I happily humbled myself with mouthfuls of the roasted banana cream, accepting that bananas cooked in butter and brown sugar are quite fine indeed.

A year or maybe even two years later on a gray and drizzling January day the sudden urge for those flavors struck intensely. In my home version I opted for a simple butterscotch pudding omitting the need for an oven and the sometimes frightful water bath. I went back to my banana souflee making days at Spago while I briefly sauteed the bananas in butter and melted brown sugar. Just as the bananas started to take on a deep amber coat I splashed them with a bit of rum. Once cool I purreed the bananas then folded the sweet and very unlike cardboard mush mixture into whipped cream and placed a very generous amount on top of the creamy, sweet and that wonderfully familiar toffee flavored pudding.
This time I shared. Some.



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Butterscotch Pudding with Roasted Banana Whipped Cream

Butterscotch Pudding
adapted from Gourmet 2009
makes 4 servings

This is an incredibly rich, sweet and pleasantly salted pudding. A few bites was sufficient for me (and then a few bites more every day for the next week). If you’d like less sweetness you can cut the sugar down to ½ cup.

3/4 cup packed dark brown sugar
½ t kosher or flaky sea salt
2 tablespoons plus 1 teaspoon cornstarch
1 1/2 cups whole milk
1/2 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract

Whisk together the brown sugar, cornstarch, and 1/2 teaspoon salt in a medium saucepan, then whisk in milk and cream. Bring to a boil over medium heat, whisking frequently. Continue to whisk for 1 minute then remove from heat and add the butter and vanilla. Pour into a bowl, then cover surface with wax paper or plastic wrap. Chill until cold, at least 1 1/2 hours.


Roasted Banana Whipped Cream

2 ripe bananas, cut in 1” chunks
2 tablespoons butter
2 tablespoons dark brown sugar
1 tablespoon Rum

2 cups softly whipped cream

In a large saucepan over medium high heat add the butter and brown sugar. Continually stir the sugar taking care so that it doesn’t scorch. Cook until the butter and sugar has melted together. Add the bananas and quickly cook for just about 1 minute. You want the edges to caramelize and coat in the sugar but you don’t want them to get too soft. Turn off the heat and carefully add the rum. Stir everything together and set this aside to cool.
Once cool puree the bananas in a food processor.

Add some of the banana mixture to the whipped cream and whisk to combine. This is done to taste. I added about half of the bananas but you can do more or less.

39 Responses to “Butterscotch Pudding with Roasted Banana Whipped Cream”

  1. Katie (The Muffin Myth)

    Ashley, this looks amazing! I too am a sucker for anything custardy / creamy / puddingy. Adding roasted bananas to the whipped cream? Wow! I’m so excited to try this out and *maybe* share a little bit of it!

  2. Kathryn

    I’ve been dreaming of butterscotch pudding since I tried a version at a restaurant in LA and now I can’t wait to go home tonight and make it. Just so very lovely.

  3. Camille

    Must. Have. Butterscotch. Pudding. Now. Seriously, though, I have to make éclairs for a project on my blog, and now I think I’m going to fill them with butterscotch pastry cream.

  4. sara

    the whipped cream better be at the picnic too. we are having a thing with whipped cream lately, I need this. gorgeous photos.

  5. Denise

    Oh Ashley, how could you do this to me before noon. Lovely dessert. I adore butterscotch pudding, use to eat it by the bowl full when I was a kid, and I never think of making as an adult. Not sure why. You definitely took it to the next level with the bananas!

    On a side note … love the plate. Heath? We are upgrading dishes, and thinking of going dark.

  6. Brandon @ Kitchen Konfidence

    Yum! I recently had a butterscotch pudding at restaurant grand opening here in San Diego. I remember thinking… how retro! And delicious of course. The addition of roasted banana cream takes this dessert pleasantly over the top!

  7. Megan

    Ashley, this dessert sounds so perfect… I never would have thought to combine bananas and whipped cream, but now I must have it! Lovely photos as always.

  8. kale

    i am definitely going to try this banana whipped cream! my husband is a banana fanatic, but i tend to veer away from them. it’s just not usually something i crave. but i am really drawn to this recipe!

  9. Melissa // thefauxmartha

    I go gaga for anything banana. We’ve been making banana smoothies every night that are really just a distant cousin of a milk shake. Smoothie somehow softens the calorie blow 🙂 I’m definitely adding this to the list. Maybe even tonight?!

  10. Megan Gordon

    Oh, I’m a banana pudding girl through and through. My sisters and I have a minor obsession with it. I actually just forwarded this to my youngest sis, Zoe, who lives in NY. Looks great … couldn’t help but think about the cream pie you did (last summer??) with Ivy’s sweet little hands all up in there. I’m guessing she approves of this one, too. 🙂

  11. thelittleloaf

    Butterscotch pudding is my boyfriend’s favourite thing in the world (butterscotch was invented where he was born, in Yorkshire), but the addition of roasted banana whipped cream takes it to the next level!

  12. Isabelle @ Crumb

    Salted butterscotch pudding seems to be the “in” thing at all the restaurants here in Toronto right now. I don’t think I’ve seen it with roasted banana cream, though… that’s pure brilliance. I must try this out next time I’m looking for an indulgent dessert.

  13. molly

    The week will not complete itself before I make this pudding, I kid you not. I have been searching for good butterscotch pudding for ages. Bingo.

    Also, melted leeks? You read my mind. What is it about melted leeks in mid-winter?

  14. Laura Dembowski

    I love all kinds of creamy custard desserts too. Butterscotch pudding is one of my favorites. I never thought of adding whipped cream on top nor adding bananas to the cream. The flavors sound so good together.

  15. Cindy Rodriguez

    Oh My Goodness, I’ve got to try making this! It reminds me of the best pudding I ever had, which you made for the Klesick dinner a couple years ago. It was so delicious.

  16. sarah

    This sounds so good! I have very good memories of eating jello butterscotch pudding on special occasions growing up, and I think I’d love this grown-up version much much better.

  17. Stephanie

    I need this in my life. Did you know I’ve been dreaming of that VERY dessert at Delancey for about a year as well? I’ve been meaning to try and recreate it, but clearly don’t need to spend the time now that I have this delightful recipe! Will try stat. Cannot. Wait.


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