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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This classic English layered pudding dessert goes Southern with banana pudding and bourbon-soaked vanilla wafers. Ingredients:
1 1/3 cups sugar |
3/4 cup all-purpose flour |
1/2 teaspoon salt |
4 cups milk |
8 egg yolks |
1 tablespoon vanilla extract |
1 (12-ounce) package vanilla wafers |
1/4 cup bourbon |
2 tablespoons rum |
6 ripe bananas, sliced |
6 (1.4-ounce) english toffee candy bars, crushed |
2 cups whipping cream |
2 tablespoons powdered sugar |
Directions:
1. Combine first 3 ingredients ina large heavy saucepan; whisk in milk. Bring to a boil over medium heat, whisking constantly. Remove mixture from heat.
2. Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to the remaining hot mixture, stirring constantly. Cook, stirring constantly, 1 minute. Stir in vanilla.
3. Layer one-third of wafers in the bottom of a 4-quart baking dish. Stir together bourbon and rum; brush over wafers. Top with one-third of banana. Spoon one-third of custard over banana, and sprinkle with 1/3 cup crushed candy bar. Repeat procedure twice.
4. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over trifle, and sprinkle with remaining crushed candy bar. Cover and chill 3 hours.
5. Note: We used Skor candy bars.
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