Description
Caramelized Banana Butterscotch Parfait
This indulgent parfait combines rich butterscotch pastry cream, caramelized bananas, and crunchy granola for a perfect balance of textures and flavors!
Ingredients:
Butterscotch Pastry Cream:
2 cups milk
3 egg yolks
1 whole egg
1 cup brown sugar
1 tsp vanilla bean paste or 2 tsp vanilla extract
Pinch of salt
4 tbsp cornstarch
Caramelized Banana Topping:
3 bananas, sliced
4 tbsp butter
1/8 cup water
1/2 cup brown sugar
Parfait Assembly:
2 cups granola of your choice
Instructions:
Make the Butterscotch Pastry Cream:
In a saucepan, bring the milk and vanilla to a boil over medium heat.
In a separate bowl, whisk together the egg yolks, whole egg, brown sugar, salt, and cornstarch.
Once the milk is boiling, reduce the heat to low. Gradually whisk a spoonful of hot milk into the egg mixture to temper it, then slowly add the tempered egg mixture back to the saucepan with the milk, whisking constantly.
Continue whisking until the mixture thickens to a pastry cream consistency.
Pour the pastry cream into a bowl, cover with plastic wrap, and chill in the fridge.
Caramelize the Bananas:
In a sauté pan over medium-low heat, combine butter, water, and brown sugar. Cook until the mixture becomes bubbly and starts to thicken.
Add the banana slices and gently toss them in the caramel until golden brown. Set aside.
Assemble the Parfait:
In individual serving glasses, start with a layer of granola, followed by a generous layer of butterscotch pastry cream, and then caramelized bananas.
Repeat the layering process, ending with the bananas on top.
Serve chilled and enjoy this decadent treat!
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Step-by-Step Guide
Follow these detailed steps for a foolproof parfait. First, prepare the butterscotch pastry cream. Tempering the eggs is crucial: slowly drizzle the hot milk into the egg mixture while whisking vigorously to prevent scrambling. Once combined in the saucepan, whisk constantly over low heat for 3-5 minutes until it thickens noticeably and coats the back of a spoon. Immediately transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin, and chill for at least 2 hours. For the bananas, ensure your pan is at a consistent medium-low heat to melt the butter and sugar without burning. Let the syrup bubble for 1-2 minutes before adding bananas. Gently fold them for just 1-2 minutes until coated and slightly softened. For assembly, use clear glasses to showcase the layers, pressing down gently on the granola to create a solid base.
Serving Suggestions
This parfait is versatile. For an elegant brunch, serve in champagne flutes. For a casual dessert, use mason jars. Garnish with a dollop of whipped cream, a sprinkle of sea salt, or dark chocolate shavings. Pair with a cup of strong espresso to balance the sweetness. The components can be made a day ahead—store the pastry cream and caramelized bananas separately in the fridge, assembling just before serving to maintain the granola’s crunch.
How-to Summary
Create a layered dessert by first making a chilled butterscotch pastry cream with milk, eggs, brown sugar, and cornstarch. Then, sauté banana slices in a simple butter and brown sugar caramel. In serving glasses, alternate layers of crunchy granola, the chilled pastry cream, and the warm caramelized bananas. Repeat and serve immediately or chill briefly.
Frequently Asked Questions
Can I make this dessert ahead of time? Yes, but assemble no more than 30 minutes before serving to prevent the granola from getting soggy. Store components separately.
What can I use instead of cornstarch? An equal amount of all-purpose flour can be used as a thickener, though the pastry cream may be slightly less glossy.
My pastry cream is lumpy. How can I fix it? Immediately strain it through a fine-mesh sieve into your bowl to remove any cooked egg bits.
Can I use a different fruit? Absolutely. Caramelized apples, pears, or peaches would work beautifully with the butterscotch flavors.
Is there a way to make this lighter? For a lighter version, use a low-fat milk for the pastry cream and substitute Greek yogurt for half of the cream in the layers.
Common Mistakes to Avoid
- Adding eggs to hot milk too quickly: This causes curdling. Always temper slowly.
- Overcooking the bananas: They will turn mushy. Cook just until coated and golden.
- Using warm pastry cream for assembly: It will melt the granola layer. Ensure it is fully chilled.
- Stirring the caramel sauce after adding bananas: Stir gently to fold; vigorous stirring will break the banana slices.
- Skipping the plastic wrap on the pastry cream: This leads to a thick, rubbery skin forming on top.
Conclusion
This Caramelized Banana Butterscotch Parfait is a show-stopping dessert that masterfully combines creamy, crunchy, and caramelized elements. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality treat at home. Its make-ahead flexibility and stunning presentation make it perfect for both special occasions and indulgent weeknights. Experiment with the serving suggestions to make it your own, and enjoy the delicious results of your effort.