DMM Banana Pudding

By giftshop  |  March 4, 2015  | 

It’s a lucky lunchday when Chef Cole Ellis at Delta Meat Market has a big trifle bowl of banana pudding chilling in the cooler. His secret weapon ingredient? Bourbon.
2015 Delta Magazine Insider’s Guide bananapudding2 (1 of 1)

For the pudding:
10 large egg yolks
1 cup sugar
1/3 cup cornstarch
1/4 teaspoon salt
4 cups whole milk
6 tablespoons banana liqueur
4 teaspoons pure vanilla extract
4 tablespoons unsalted butter
4 ripe bananas

To make the pudding:
Whisk the egg yolks, sugar, cornstarch and salt together in a medium bowl and set aside. Bring the milk to a boil in a medium saucepan. Remove from heat and whisk a little at a time into the egg mixture. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Pour the mixture back into a clean medium saucepan, add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/ 2 to 2 minutes longer. Transfer the pudding to a clean bowl.

Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated. Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Refrigerate for 4 hours.

Bourbon Chantilly Cream
2 cups heavy cream
1 cup powdered sugar
1 tablespoon Bourbon Barrel Foods vanilla extract
2 tablespoons Bourbon

Combine all ingredients and whip to stiff peaks.

To serve:
Slice the bananas into coins 1/2-inch thick. Whisk the pudding until it is soft and smooth, about 30 seconds. Add wafers and top with the bourbon chantilly. The pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact.

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