Butterscotch Pudding & Caramelized Bananas (ENTERTAINING WITH BETH PICNIC COLLAB!) – BBB Ep 30
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Butterscotch Pudding & Caramelized Bananas (ENTERTAINING WITH BETH PICNIC COLLAB!) – BBB Ep 30

(Music) Gemma’s Bigger Bolder Baking
Butterscotch Pudding with Caramelized Bananas Hi Bold Bakers! Although we’re at the end
of August, myself and Beth from Entertaining with Beth are making the most of it and we
are bringing you a last summer’s picnic menu. Beth will be making a fresh tortellini pesto
salad with cherry tomatoes and mozzarella. It sounds
gorgeous! And to accompany her dish, I am making Butterscotch
Pudding with Caramelized Bananas to take with you on your picnic. If you haven’t done so already, I strongly
urge you to go over to Beth’s channel and subscribe. She cooks with such ease creating beautiful homemade dishes both sweet and savory and I know you guys are going to love them
as much as I do. Now let’s get baking. In a heavy bottom sauce pan, add in your butter
and your sugar and mix it around until the butter dissolves. Once everything is melted, simmer your mix. We’re going to cook it for around 2-3 minutes The longer you cook it, the better flavor
your butterscotch pudding has It’s going to change a little bit in color,
it’s going to get a little bit richer. It smells gorgeous! It’s almost there. We’re going to add in the
liquid soon to stop the cooking. Hold your nerve when you’re cooking the butter
and sugar. You want a nice deep beautiful caramel to give you a lovely pudding. This is cooked perfectly for me. I can kind
of smell it a little bit smokey So I’m going to add in my half and half and
stop the cooking. So stand back a little bit and go in with
your whisk and keep on whisking. This looks perfect. Just whisk it until all
the sugar is dissolved. Turn your butterscotch down low and we’re
ready for the next step. This is how we’re going to thicken our butterscotch pudding. Add corn starch to your eggs and give it a
good whisk. Then pour in a cup of the hot butterscotch
and continue whisking This method is called Tempering and it’s introducing
a hot liquid into a cold liquid. What we are trying to do is get it roughly the same temperature
as the other liquid. Perfect. Nice and smooth and we’re ready to go back into the pot. Pour that mix into your butterscotch. Once your eggs and corn flower go in, stand
by and keep on mixing. It’s going to thicken really fast. Can you see it starting to thicken? That’s
all the egg and the corn flower going to work. Now you just want to thicken it a little bit
more. This takes around maybe 2-3 minutes of cooking.
Gorgeous! At this stage you add in your vanilla extract. And your salt. Salt is really important in this pudding. When you take your butterscotch pudding off
the stove You want to pass it through a fine sieve. This is a really important step because it gets out any little lumps of eggs and corn
starch that are in there. And it yields you a beautiful smooth butterscotch
pudding. Make sure you taste your pudding at this point
too in case you want to add a little bit more vanilla or a little bit more salt. It’s all
up to you. Mmmm. Yummy! For your puddings, use any kind of sealable
jars that you have at home. I like to use odd and different sized ones
because it makes them kind of quirky. Fill your jars 3/4 of the way with the butterscotch
pudding. Look how thick and beautiful that is. Prepare the other jars the same way and save room for your caramelized bananas
on top. Once your butterscotch pudding is in whatever
container you’re using lay some cling film on the very top of it and seal any air from getting at it. And this
will prevent it from forming a skin. We’re going to let our butterscotch pudding
cool down and when it goes cold enough pop it into the fridge and let them set up and they’ll thicken quite nicely While these are going cold, we’re going to
get started on our caramelized bananas. To make your caramelized bananas, in a nice
heavy bottom sauce pan add in your butter and your brown sugar. A little bit like the butterscotch pudding,
we want to create a nice caramel to give our bananas really good
flavor and color. Now I like to add a pinch of salt and a tiny pinch of cinnamon to give your bananas some warmth. Before we add in our sliced bananas, we’re
going to cook this a little bit more and get a bit of a richer caramel. Now that we have this beautiful rich color
on our caramel, we’re going to lay in our sliced bananas. Here’s my secret for successful caramelized
bananas: Let them all have their own space on the pan don’t pile them on top of each other and make sure you don’t turn them leave them sit in the pan and caramelize and
bubble away for 2-3 minutes and let them get a beautiful golden brown and then we’re going to flip them over. Okay, now we’re going to try and turn them
over. Look at that beautiful color. They’re gorgeous! Now that is what I’m talking about when I
say caramelized. Now you turn them over and you cook them on
the other side for another 3-4 minutes and get them nice and soft. Our caramelized bananas are done. We’re going
to take them off the heat. Set them aside to cool. And when they go cold enough, we’re
going to top them off on our butterscotch pudding. Once your pudding has set, add a generous
spoonful of your caramelized bananas on top. I like to have pudding and bananas in every
bite. It’s a BIG & BOLD dessert ready for a late summer’s picnic or any occasion. You guys are going to love this recipe. Thanks so much for watching and don’t forget to check out Beth’s beautiful
summer salad. Please subscribe to my channel and I’ll see
you back here again next Thursday for more Bigger Bolder Baking.


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