posted by Mona M 04-01-100 5:07 AM
Banana Pudding
from Stop and Smell the Rosemary... Recipes and Traditions to Remember
2 cups vanilla wafers
1/4 cup rum
1/4 cup bourbon
1-1/4 cups plus 1 tablespoon sugar
3/4 cup all-purpose flour
1/2 teaspoon salt
4 cups milk
8 large egg yolks, beaten
2 teaspoons plus 1/2 teaspoon vanilla extract
8 ripe bananas, sliced
1 cup plus 1/2 cup crumbled chocolate-covered toffee bars
2 cups heavy whipping cream
Place vanilla wafers in a shallow bowl and sprinkle with rum and bourbon. Set aside.
Combine 1-1/4 cups sugar, flour, salt, milk, egg yolks, and 2 teaspoons vanilla in top of a double boiler. Place over simmering water. (Do not let water boil or touch bottom of top pan.) Stir continuously until thick enough to heavily coat back of a metal spoon. Place top of double boiler in a bowl of ice water. Stir about 5 minutes to stop the cooking.
Layer half of vanilla wafers, half of bananas, half of custard and 1/2 cup crumbled toffee bars in an 8 by 12-inch glass baking dish. Repeat layers.
Whip cream, 1 tablespoon sugar, and 1/2 teaspoon vanilla. Spread whipped cream over pudding. Sprinkle remaining 1/2 cup crumbled toffee bars over top. Refrigerate before serving.
SERVES 10 to 12
Copyright 1996 The Junior League of Houston, Inc. All rights reserved.