Banana Pudding

Name: Banana Pudding
Prep time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 1 tbsp. unflavored gelatin; 2 large eggs; 10 large egg yolks; 3/4 c. sugar; 2 c. heavy cream; 1 vanilla bean; 2 c. puréed ripe bananas; 1 tbsp. lemon juice; 1 c. heavy cream; 2 tbsp. sugar; 2 tbsp. bourbon or moonshine; 3 ripe bananas; 2 tbsp. plain yogurt; 40 vanilla wafers

By Donald LinkPublished: Feb 26, 2015

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Con Poulos

Yields:

Prep Time:

25 mins

Total Time:

45 mins

Cal/Serv:

660

This banana pudding is kicked up with a splash of bourbon.

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Ingredients

Custard

1 Tbsp. unflavored gelatin
2 large eggs
10 large egg yolks
3/4 cup sugar
2 cups heavy cream
1 vanilla bean
2 cups puréed ripe bananas
1 Tbsp. lemon juice

Parfaits

1 cup heavy cream
2 Tbsp. sugar
2 Tbsp. bourbon or moonshine
3 ripe bananas
2 Tbsp. plain yogurt
1 Tbsp. lemon juice
40 vanilla wafers

Directions

1. Step 1For Custard: Add 1/4 cup cold water to small shallow dish. Sprinkle gelatin over water. Let stand 10 minutes.
2. Step 2In medium bowl, whisk eggs, yolks, and half of sugar; set aside. In 3-quart saucepan, stir together heavy cream, vanilla, remaining sugar, and pinch of salt. Cook on medium 5 to 7 minutes or until mixture begins to simmer, stirring frequently.
3. Step 3Slowly whisk one-third of hot cream mixture into egg mixture. Whisk egg mixture into remaining cream mixture in pot. Cook on low 8 to 10 minutes or until just thick enough to coat back of wooden spoon, stirring constantly. Remove from heat. Stir in gelatin, puréed banana, and lemon juice. Transfer custard to glass bowl. Press plastic wrap onto surface of custard. Refrigerate at least 3 hours or overnight.
4. Step 4To assemble parfaits, with mixer on medium-high speed, whip cream, sugar, and bourbon until stiff peaks form; set aside. In medium bowl, toss banana slices with yogurt and lemon juice. Spread 1 spoonful of custard on bottom of each of 8 mason jars or parfait glasses. Top with vanilla wafers, then banana slices. Repeat layering of custard, wafers, and banana slices. Divide remaining custard among jars. Add dollop of whipped cream to each. Garnish with broken vanilla wafers, if desired. Refrigerate at least 1 hour before serving.