boozy banana pudding

Updated: Jan 14

So, this weekend: Benny got his wisdom teeth out. Benny was convinced that he would be 'fine a day later' and it would be 'no big deal'. Benny was a little wrong. Benny needed soft foods. Benny needed banana pudding.

Benny also loves bourbon, and caramel (who doesn't?) - and here came the most epic banana pudding, ever.



Boozy Banana Pudding

Serves 15-20


Good news: This is so easy to make. Seriously. You can SO do this.

Bad news: You need (4) hours of patience for the pudding to set. I know, I'm sorry - that's definitely the worst part. Must. Wait. For. Pudding.


Pudding: 1 can sweetened condensed milk 1 1/2 cups water 1 package vanilla instant pudding 1 tablespoon (15 ml) vanilla 1/2 cup bourbon

3 cups heavy whipping cream


Meringue: 120 g egg whites (about 4 eggs) 125 g sugar 1 tsp clear vanilla


Assembly: 4-5 ripe bananas, thinly sliced nilla wafers, heath toffee pieces, caramel topping, stroopwaffles, Maldon salt 4 large firm-ripe bananas, thinly slices


Make the pudding: Whisk water, condensed milk and pudding together. Let set in the refrigerator for 4 hours, or overnight. Once set, whisk in vanilla and bourbon.


Assembly: In a standing mixer with the whisk attachment, mix cold heavy whipping cream to medium-stiff peaks. Fold whipped cream into set pudding. Assemble layers of pudding, banana and 'crunchies' (nilla wafers, stroopwaffles, etc.) into serving dish, and refridgerate. Ideally serve within (4) hours.


Make the meringue: Whisk egg whites and sugar over a simmering pot of water until the mixture reaches 140 degrees. Whisk in standing mixer until stiff peaks form. Top the pudding with the meringue, and torch - I used my blowtorch.


Make life sweet,

Lindsay

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