I feel so relieved, finally Leia's condition increasingly improves after beforehand affected by roseola (a viral illness in young children, most commonly affecting those between the ages of 6 months and 2 years. It is typically marked by several days of high fever, followed by a distinctive rash just as the fever breaks).
She is much much better now and the rashes is already gone. Thank you for the support, my dearest friends. And I'm so sorry I couldn't visit your blogs one by one on the past few days, because she needed extra attention.
Now, I'm back to the kitchen and along with this post, I would like to bring my virtul potluck for MFM # 19 : Pudding hosted by Uci IbuTio. More about MFM # 19, here.
Butterscotch Pudding with Coffee-Caramelized Bananas
adapted from Ripe for Dessert by David Lebovitz
for 6 servings
4 tbsp unsalted butter
1 cup firmly packed dark brown sugar
1 cup heavy cream
2 cups whole milk
3/4 tsp salt (dita- this is too much for me, too salty)
3 tbsp cornstarch
2 large eggs
2 tsp whiskey (dita-skipped, you can use rhum instead)
1 tsp vanilla extract
The Coffee-Caramelized Bananas
1 tbsp butter
1 vanilla bean, split lengthwise
6 tbsp dark brown sugar
3 bananas, peeled and cut into 1/2-inch slices
6 tbsp strong coffee
To make Pudding
1. 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 tbsp at a time. Stir in the milk and salt.
2. In a small bowl, whisk together the cornstarch and eggs until the cornstarch is dissolved. Whisk the egg mixture into the butterscotch pudding mixture.
3. 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.
4. Pour the pudding into a container and stir in the whiskey and vanilla. Cover and refrigerate until thoroughly chilled.
To Caramelize the banana
1. Melt the butter in a large skillet with the vanilla bean. Stir in the brown sugar, add the banana slices, and cook over medium-high heat, without stirring, until the bananas begin to sizzle.
2. Add the coffee 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.
Serving : Dish up the pudding in individual custard cups or in tall glasses with the banana slices heaped over it.