Banana butterscotch pudding for the masses

You know when you have some favorite dishes that you don’t tend to make yourself at home, whether because they seem too time-consuming or because it’s a little dangerous to have a tub of banana pudding in the house?

You know.

Comfort food is all food in this beautiful arctic weather we’re having. Plus, I am all about the retro desserts lately – there is something extra soothing and familiar about them, as the snow blankets the city once more.

Bring in banana butterscotch pudding – so rich and silky and perfect for serving in individual ramekins or mason jars.

Butterscotch banana pudding

(adapted from Food52/Yossy Arefi)

You’ll need:

• 6 T granulated sugar
• 2 T water
• 2 T  heavy cream
• 1/4 cup dark brown sugar
• 3 T cornstarch
• 1/2 t salt
• 1 1/2 cups whole milk
• 1/2 vanilla bean (or 1/2 t vanilla bean paste)
• 2 egg yolks
• 1 T unsalted butter, softened at room temperature
• 1 cup heavy cream, whipped to soft peaks
• 4 ripe bananas, sliced
• 1 box (12 oz) Nilla wafers

1. Tip: Prepare all of the components and assemble the pudding at least an hour and a half before serving.

Over medium heat, dissolve the sugar in the water then continue to cook until caramelized and amber in color. Take off of heat and carefully whisk in the 2 T of heavy cream. Set aside.

2. Combine brown sugar, cornstarch, and salt in a separate saucepan. Whisk in the milk and vanilla and cook on medium heat, stirring, until the mixture thickens and comes to a boil. Take off heat.

3.  Whisk the egg yolks into the warm caramel mixture. Working quickly, return to heat, and add in the milk and sugar mixture. Stir constantly until it comes to a simmer, then whisk in the butter.

4. Pour pudding into a jar or a bowl, cover surface with plastic, and chill completely.

5. To assemble, alternate layers of butterscotch pudding, whipped cream, sliced bananas, and Nilla wafers. Chill to let all the layers set and soak through for at least an hour and a half before serving.

et voilà!