Taste the Air-Chilled Difference®

Butterscotch Pudding With Bananas & Toasted Marshmallow

by , Chef, Bluestem, Kansas City, Missouri

Butterscotch Pudding With Bananas & Toasted Marshmallow

Serves 8

  • 1½ cups brown sugar
  • 4½ cups milk
  • 1½ cups cream
  • 1 teaspoon salt
  • ½ cup cornstarch
  • 6 egg yolks
  • 3 ounces butter
  • 2 teaspoons vanilla
  • ½ teaspoon molasses
  • ½ teaspoon lemon juice
  • ¼ cup scotch whiskey (such as J&B)
  • Bananas for serving
  • Marshmallows for serving

Put the brown sugar in a medium pot over medium heat and caramelize the brown sugar until it smokes a bit. Add the cream, salt, and 3½ cups of the milk, and scald the mixture. In a separate bowl, whisk together egg yolks, cornstarch and the remaining 1 cup of milk. Temper the egg mixture by adding the hot liquid in ½-cup increments while gradually whisking. Pour the mixture back into the pot and bring to a simmer. Add the butter, scotch, vanilla, molasses, and lemon juice. Strain the pudding, then pour into short glass jars or ramekins. Top with banana slices and marshmallow. You can use a crème brûlée torch to caramelize the bananas and toast the marshmallow. If using a crème brûlée torch, make sure the glass jars or ramekins are heat proof to prevent the glass from shattering.

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