Give You The Detailed Information About Bourbon Banana Puddings

I believe that almost all the people in the world all love pudding very much, and there are also a lot of types of flavors you can choose. Banana pudding sits high in the royal court of Southern desserts, and it doesn’t get much better than the classic recipe on the back of the Nilla wafer box. But sometimes it can't hurt to experiment, and it’s not often difficult to find a line of folks ready and willing to try my latest spin.

Bourbon Banana Puddings

Pudding Base

• 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

• 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, gingersnaps, 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.