If you know and love the Magnolia Bakery as much as I do, you must have tried its famous banana pudding. This recipe is my take on the pudding... with honey whisky.
Ingredient
½ cup Sugar
⅓ cup AP Flour
2 cup Whole Milk
3 Egg Yolks
Vanilla Extract
2 cups Heavy Whipped Cream
3 Large Ripe Bananas (the ones with black spots on the peels), round slices
1 box Nilla Waffers
a Splash on Honey Whisky
(How much is a splash? It depends on you, my friends. As long as it's not overpowering the rest of the ingredients. Can you use a different kind of alcohol? Sure. You are the chef.)
Instruction
In a bowl, mix sugar, flour, egg yolks, vanilla extract, and honey whisky together to make pudding.
In a sauce pan start boiling water, and when boils, place the bowl with pudding mixture on top of the sauce pan. This is called, "double boiling" the content. Make sure you use a bowl that is heat resistant to prevent cracking. I first used a glass bowl from IKEA and it cracked in half midway. I had to start over. You can mix the whole thing in a sauce pan and have it slowly simmer on the stove without double boiling it. It's fine. Just be very careful not to burn the pudding. No one likes burnt pudding, right? Whisk constantly till thickens. About 12 minutes.
In a large bowl prepare an ice bath with ice cubes and cold water. Once pudding is done, place the sauce pan or bowl in ice bath to cool off the pudding. Now, leave it be for a few minutes.
Grab a mixing bowl, whisk heavy whipped cream to a shining stiff peak.
The pudding should be cool enough for touch now. Next step is to gently fold pudding in with whipped cream by using a spatula. Make sure you get the centre bottom part as well. Once it's well mixed. Set aside. You have cover the top with a plastic wrap and let it chill in the fridge if the weather is warm.
Peel bananas and place them horizontally on the counter. Slice them into ¼ inch slices.
In a casserole pan, add some pudding in the bottom, layer wafers on top of the pudding, then layer banana slices on top of wafers, some pudding mixture over bananas and repeat till everything is done. Cover it with plastic wrap and leave it fridge overnight. It actually tastes better overnight after wafers soak in the pudding and banana flavors.
(Normally, Nilla wafers are used to layer the pudding and banana slices, but I have tried to use different flavors/alternatives. I have used ginger snap wafers, caramel chip cookies, and graham crackers to make banana pudding. Graham crackers was a no-no, but the other two were pretty good alternatives.)
(If you like coconut, use coconut milk whipped cream instead of normal whipped cream and add some toasted coconut flakes to the cream mixture.)
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