Bourbon Vanilla Banana Pudding Pavlova
3 bananas, thinly sliced
1-2 containers meringues, store bought, crushed
Bourbon Vanilla Custard*
Vanilla Whipped Cream*
Bourbon Vanilla Pudding:
1 1/2 cups sugar
2 1/2 tbsp cornstarch
1 cup milk
1 cup half and half
2 tbsp butter
2 tsp Nielsen-Massey Bourbon Vanilla
In a small bowl, whisk together cornstarch and sugar. Set aside.
In a large saucepan, whisk eggs until frothy; about one minute. Whisk in sugar mixture, and mix until well blended. Add milk and half and half. Bring mixture to a boil over medium heat, stirring constantly. Cook until it thickens. Remove from heat and stir in butter. Cool slightly, while stirring.
Add vanilla, and blend well. Cover and cool completely. Or refrigerate until ready to assemble.
2 cups heavy cream
1/2 cup confectioners sugar
2 tsp vanilla
In a medium sized bowl, whip together cream, sugar and vanilla to soft peaks. Refrigerate until ready to use.
Layer crushed meringue, whipped cream, bananas and pudding, alternating, finishing with cream. Garnish with fresh bananas and serve immediately.
Makes 6-8 servings
Recipes by Amy Richardson