Whiskey Banana Pudding
Whiskey Banana Pudding- This recipe is a Southern Classic and it wasn’t eaten a lot in my family after my grandfather passed away but his legacy lives on because I’m making sure we have it in the family. I had to make it an adult version by adding a little whiskey to the banana pudding.
- ¾ cup sugar plus 2 tablespoons sugar
- 4 tablespoons cornstarch
- ¼ teaspoon salt plus a pinch
- 2 ¾ cups half and half
- ¼ cup whiskey
- 3 egg yolks
- 1 teaspoon banana extract
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- 1 pack wafers
- 6 bananas ripe, sliced
- 1 cup heavy cream cold
- mint sprigs garnish
In a pot combine, ¾ cups of sugar, cornstarch and salt. In a bowl mix together half and half, whiskey and yolks. Then add to pot and combine cut heat on medium and cook for 10 minutes constantly stirring or until mixture thickens. Remove from heat and stir in banana and vanilla extract. Then stir in butter, (strain into bowl if you have small lumps) transfer to a bowl and allow to cool for 30 minutes. Pop in fridge for 4 hours minimum or overnight.
In a bowl whip 1 cup of cream, 2 tablespoons sugar and salt on high until cream is stiff. Spread whipped cream over pudding and serve cold.
To assemble: in a cup or bowl add 1/3 of banana pudding, wafers, banana; repeat and finish last layer with whipped cream and garnish with mint.