Bourbon-Spiked BBQ Banana Pudding
A smoky-sweet twist featuring a splash of Kentucky bourbon in the custard, perfect for backyard cookouts.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 cups Whole milk
- 3/4 cup Granulated sugar
- 3 tablespoons Cornstarch
- 3 large Egg yolks
- 3 tablespoons Kentucky Bourbon
- 2 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Kosher salt
- 12 ounces Vanilla wafer cookies
- 4 large Ripe bananas, sliced
- 1 1/2 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
Instructions
- 1
In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt until well combined.
- 2
Gradually whisk in the milk and egg yolks over medium heat until the mixture is smooth and begins to thicken.
- 3
Bring the custard to a gentle boil for 1 minute, stirring constantly to prevent scorching on the bottom of the pan.
- 4
Remove from heat and stir in the bourbon, butter, and vanilla extract until the butter is completely melted and the custard is glossy.
- 5
Press a piece of plastic wrap directly onto the surface of the custard and let it cool to room temperature.
- 6
In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- 7
In a large glass bowl or individual jars, layer vanilla wafers, sliced bananas, and the bourbon custard, repeating until all components are used.
- 8
Top with a generous layer of the whipped cream and refrigerate for at least 4 hours to allow the cookies to soften and flavors to meld.
Ratings & Reviews
No ratings yet
