Taste the Air-Chilled Difference®

Banana-Bourbon Cream Pudding

by , Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Banana-Bourbon Cream Pudding

Serves 4 to 5

  • ⅓ cup sugar
  • ¼ teaspoon salt
  • 2 tablespoons cornstarch
  • 2¼ cups whole milk
  • 3 large egg yolks
  • 4 tablespoons butter
  • 5 tablespoons bourbon
  • 1 vanilla bean
  • 2 very ripe bananas, sliced
  • 1 teaspoon lemon juice
  • 2 cups heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 small package shortbread cookies

In a saucepan, whisk together the sugar, salt, and cornstarch. Add the milk and egg yolks. Cook over medium-low heat, stirring with a spatula and scraping the bottom (to prevent burning) until thick and just starting to bubble. Add bourbon (2 tablespoons) and butter (3 tablespoons) and whisk until incorporated.

In a small pot, heat remaining butter and cook bananas until soft. Add the lemon juice and remaining bourbon and reduce liquid by half. Purée the mixture in a blender and combine with the pudding mix. Strain mixture through a fine-mesh strainer. Place plastic wrap directly over the surface of the pudding, cover with a lid, and chill for at least an hour before serving.

For the whipped cream, whip the heavy cream with the powdered sugar until firm peaks form.

To serve, crush shortbread cookies and sprinkle in the bottom of a ramekin. Top with banana pudding, then garnish with whipped cream.