Sunday, August 12, 2012

Bourbon Banana Puddings

Photo credit to CookingChannel

Pudding base ingredients
2 cups whole or 2% milk
4 large egg yolks
1/2 cup sugar
1/3 cup light brown sugar
1/4 cup cornstarch
1/4 teaspoon table salt
4 tablespoons bourbon or whiskey
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter
To assemble ingredients
2 cups heavy whipping cream
1 teaspoon pure vanilla extract
30 gingersnap cookies
4 ripe bananas, sliced crosswise

For the pudding base
In a heavy-bottomed saucepan, bring milk to a gentle simmer over medium heat. In a separate bowl, combine egg yolks, sugar, brown sugar, cornstarch, and salt. Beat with an electric mixer until light and fluffy, about 2 minutes.
Stir a small amount of the warmed milk into the yolk mixture to temper the eggs. Whisk the yolk mixture back into the into the saucepan with the remaining milk. Reduce heat to medium-low and cook until the custard starts to thicken, about 3-5 minutes. Stir in the bourbon and vanilla and continue cooking until glossy and quite thick, another 1-2 minutes. Remove from heat and whisk in the butter, stirring until it is completely melted.
Push pudding through a fine mesh sieve into a large bowl. Press plastic wrap directly over the surface of the pudding and refrigerate for a minimum of four hours, or overnight.
To assemble
In a medium bowl, beat the heavy cream and vanilla with an electric mixer until stiff peaks form. Fold the whipped cream into the bourbon pudding until no visible streaks remain. In individual serving glasses, layer pudding, ginger snaps, and bananas, finishing with a layer of pudding on top. Chill for 4 hours (and no longer than eight) before serving. Crush remaining gingersnaps and sprinkle crumbs over the top.

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A food recipe blog with simple and tasty recipes for the foodie lovers and aspirant cook like me.