Gingery Banana Pudding with Bourbon Cream
bananas, gingersnaps, whipping cream, sugar, cornstarch, egg yolks, pecans, bourbon, ginger, vanilla
Ingredients
1/2 cup sugar 5 tablespoons cornstarch 1/8 teaspoon salt 4 cups 1% low-fat milk, divided 2 large egg yolks 2 teaspoons vanilla extract 4 ripe bananas, divided 12 gingersnaps, crumbled and divided 1/2 cup heavy whipping cream 1 teaspoon sugar 1 tablespoon bourbon (optional) 1/4 cup chopped pecans, toasted 2 tablespoons minced crystallized ginger
Directions for Gingery Banana Pudding with Bourbon Cream Recipe
1. Combine first 3 ingredients in a saucepan. Gradually whisk in 3 cups milk. Heat to 180° or until tiny bubbles form around edge (do not boil). 2. Combine remaining 1 cup milk and yolks; stir with a whisk. Gradually add 1 cup hot milk mixture to yolk mixture, whisking constantly. Add egg yolk mixture to pan. Bring to a boil; cook 2 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla. Place pan in a large ice-filled bowl for 20 minutes or until mixture cools, stirring occasionally. Cover surface of pudding with plastic wrap. Refrigerate 2 hours or until chilled. Mash 2 bananas; cut remaining 2 bananas into 1/4-inch-thick slices. Stir mashed and sliced bananas and half of gingersnaps into pudding; chill 30 minutes. 3. Combine cream and 1 teaspoon sugar in a medium bowl. Beat with a mixer at high speed until stiff peaks form; stir in bourbon, if desired. 4. Spoon 2/3 cup pudding into each of 8 dessert glasses; divide remaining gingersnaps among servings. Top each serving with 2 tablespoons whipped cream, 1 1/2 teaspoons pecans, and 3/4 teaspoon ginger.
Read the full directions on MyRecipes.com
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