Sunday, April 15, 2012
Guest Chef Lavetta Beshears shares her Fully Loaded High Octane Over 18 Banana Pudding
Okay everyone...I would like you to meet Lavetta! She is the lovely and talented woman who is co-authoring a cookbook with yours truly (hope you will see it by the end of summer on Amazon.com!) She is a regular contributor to the online newspaper The High Plains Observer with her 'Not Enough Salt' recipe column as well as her sassy column filled with her observations on life 'The Cherry Bowl'. She also has her own blog called 'The Cherry Bowl Slightly Twisted'. I hope you enjoy our guest Chef and I hope to have other fantastic recipes by some of the fantastic people I know and love!
Lavetta Beshears - Fort Smith, AR
I call this my Fully Loaded High Octane Over 18 Banana Pudding. I found this recipe several years ago in an old Southern Living magazine. I tried making it several times before I had success, mainly because my cookware wasn't heavy enough and I would burn the custard. I can't stress enough the stirring constantly thing. I usually go ahead and lay my wafers out on a cookie sheet and pre brush them. But, be careful, they can get soggy if you are too heavy handed with the liquor.Once perfected, this became my husband's favorite Thanksgiving dessert. I've also made this for church dinners but then I am Methodist....there might be some who wouldn't appreciate it.
This is not the easiest recipe in the world but so worth the work. It doesn't last long so make sure you get yourself a big helping before serving. Oh, and you might not want to eat and drive this one! Enjoy.
Banana Pudding Trifle
Lavetta Beshears - Fort Smith, AR
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) Skore Candy bars, crushed
2 cups whipping cream
2 Tbsp. powdered sugar
Combine sugar, flour and salt in a large heavy saucepan. Whisk in milk and bring to a boil over medium heat, whisking constantly. Remove mixture from heat.
Beat egg yolks until thick and pale. Gradually stir 1/4 of the hot mixture into the yolks and then add back to the remaining hot mixture, stirring constantly. Cook, stirring constantly for 1 minute. Stir in vanilla.
Layer 1/3 of the vanilla wafers in a trifle bowl or 4 quart baking dish. Stir together the bourbon and run and brush each wafer lightly with the alcohol mixture. Top with 1/3 of the sliced bananas, spoon 1/3 of the custard over the bananas and top with 1/3 cup of the crushed candy bars. Repeat layers twice. (Don't forget to brush each layer of vanilla wafers with the bourbon/rum mixture) This is a great job for the hubs - but make sure you buy 2 boxes of wafers. Mine brushes and eats one box before moving on to prepping for the trifle.
Refrigerate immediately. Beat whipping cream at medium speed with electric mixer until foamy: gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over the trifle mixture and sprinkle with the remaining crushed candy. Cover and chill at least 3 hours.
Hints: freeze candy bars before crushing, do as much of your prep work as you can before you start cooking the custard and it helps to have someone else in the kitchen with you as it goes together really fast once the custard is ready!