11 September, 2012

Banana Pudding Trifle | Southern Living

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Banana Pudding Trifle ingredients
Makes 10 to 12 servings
1 1/3 cups sugar
3/4 cup all-purpose flour
1/2 tsp salt
4 cups milk
8 egg yolks
1 Tbsp vanilla extract
1 (12-oz) pkg vanilla wafers
1/4 cup bourbon
2 Tbsp rum
6 ripe bananas, sliced
6 (1.4-oz) Skor English toffee candy bars, crushed

For the topping:
2 cups whipping cream
2 Tbsp powdered sugar


In a large heavy saucepan, combine the first 3 ingredients (sugar through salt); whisk in milk. Bring to a boil over Medium heat, whisking constantly. Remove mixture from heat.

In another bowl, beat egg yolks until thick and pale. Gradually stir about 1/4 of hot mixture into the yolks; add to the remaining hot mixture, stirring constantly. Cook, stirring constantly, for 1 minute. Stir in vanilla.

Layer 1/3 of vanilla wafers in the bottom of a 4-quart baking dish. Stir together bourbon and rum; brush over wafers.

Top with 1/3 of bananas. Spoon 1/3 of custard over bananas, and sprinkle with 1/3 cup crushed candy bar.

Repeat procedure twice.

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 for 3 hours before serving.

The Banana Pudding Trifle is from Southern Living 1998 Annual Recipes (Birmingham: Oxmoor House, 1998), xxx.

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Classic Banana Pudding from The Cupboard Restaurant

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