Southern Banana Pudding Shooters
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
39
Spice
56
Sweetness
42
Sourness
45
mins
Prep time (avg)
3.6
Difficulty
Ingredients:
2 cups
Half-And-Half3 tbsps
Cornstarch2
Eggs1 cup
Granulated Sugar3 tbsps
Butter3 tsp
Pure Vanilla Extract3 cup
Heavy Cream3 tbsps
Sugar (confectioners')Directions:
1
For the vanilla custard: Whisk 1/2 cup half-and-half with the cornstarch in a heatproof medium bowl until smooth
2
Whisk in the eggs and set aside
3
In a heavy, medium saucepan, heat the remaining 1 1/2 cups half-and-half, the granulated sugar and vanilla beans over medium-low heat until a thin skin forms on the top, about 8 minutes
4
Slowly whisk the hot half-and-half mixture into the egg mixture to temper it
5
Return the mixture to the saucepan and cook, stirring constantly with a rubber spatula, until it is just thick enough to coat the back of a wooden spoon, about 10 minutes
6
Remove from the heat and add the butter, 1 tablespoon at a time, stirring until combined
7
Stir in the vanilla extract
8
Pour the custard into a clean bowl and press plastic wrap directly on the surface to prevent a skin from forming
9
Refrigerate for at least 4 hours, or overnight
10
For the whipped cream: Beat the heavy cream and the confectioners' sugar in a medium bowl until soft peaks form
11
For the shooters: Put 1 teaspoon wafer cookies in the bottom of each shot glass
12
Top with 1 teaspoon vanilla custard and a few pieces of chopped banana
13
Top with 1/2 teaspoon cookies and 1/2 teaspoon custard
14
Add a dollop of whipped cream and garnish with crushed cookies or chopped banana
15
Serve cold