Butterscotch and Miso-Roasted Banana Mini Trifles Recipe
Prep Time:
1 hour
Cook Time:
30 minutes
Servings:
4 servings
Ingredients
  • ¼ cup unsalted butter, at room temperature, + 2 tablespoons melted butter
  • 4 ripe bananas, peeled
  • 2 tablespoons miso paste
  • ½ cup + 1 tablespoon granulated sugar, divided
  • ½ cup dark brown sugar
  • 1 ½ cups heavy cream, divided
  • 2 tablespoons Scotch or whiskey
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla extract
  • 2 cups whole milk
  • 2 egg yolks
  • 1 whole egg
  • 2 tablespoons cornstarch
  • 1 tablespoon vanilla bean paste
  • 8 ounces pound cake, cubed
Directions
  1. Heat oven to 450 F.
  2. In a small bowl, combine 2 tablespoons melted butter with miso paste and 1 tablespoon granulated sugar.
  3. Break bananas into chunks and toss in the miso mixture to coat.
  4. Transfer bananas to a baking sheet and roast until soft and caramelized, about 15 minutes. Set aside.
  5. In a small pot, combine dark brown sugar, ½ cup cream, ¼ cup room-temperature butter, whiskey, corn syrup, vanilla extract, and ¼ cup water.
  6. Bring mixture to a low boil, without stirring, and cook until thick, about 8-10 minutes.
  7. Let butterscotch cool before transferring to a pastry bag.
  8. In a large pot, bring roasted bananas, milk, and ¼ cup granulated sugar to a simmer.
  9. Meanwhile, in a medium bowl, whisk together egg yolks, egg, cornstarch, and remaining ¼ cup granulated sugar.
  10. Drizzle 1 cup of the hot milk mixture into the egg yolk mixture 1 tablespoon at a time, whisking constantly.
  11. Return all of the egg mixture to the pot and whisk to combine. Simmer pudding until boiling and thickened, about 2 minutes.
  12. Strain banana pudding while hot, then cover with plastic wrap and chill until cold.
  13. Transfer to a pastry bag.
  14. In a large, cold bowl, whisk remaining 1 cup cream with vanilla bean paste until airy and stiff peaks form. Transfer whipped cream to a pastry bag.
  15. In wine glasses or another single-serving vessel, layer cubes of pound cake with whipped cream, banana pudding, and butterscotch.
  16. Top trifles with sliced banana, if using, before serving.