Southern Banana Pudding Shooters

Name: Southern Banana Pudding Shooters
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H45M0.000S
Yield: 18 servings
Cuisine: american
Ingredients: 2 cups half-and-half; 3 tablespoons cornstarch; 2 eggs; 1/2 cup granulated sugar; 2 vanilla beans, split; 3 tablespoons butter; 3/4 teaspoon pure vanilla extract; 3/4 cup heavy cream; 3 tablespoons confectioners' sugar; 1 package vanilla wafer cookies (about 30), crushed; 1 banana, chopped

Recipe courtesy of Cocoa and Fig

Show: Food(ography)

Episode: Sugar

Southern Banana Pudding Shooters

0 Reviews

Level: Easy
Yield: 18 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 18 servings

Calories

134

Total Fat

9

Saturated Fat

6

Carbohydrates

11

Dietary Fiber

0

Sugar

9

Protein

2

Cholesterol

46

Sodium

23

Total: 4 hr 45 min
Prep: 25 min
Inactive: 4 hr
Cook: 20 min

Level: Easy
Yield: 18 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 18 servings

Calories

134

Total Fat

9

Saturated Fat

6

Carbohydrates

11

Dietary Fiber

0

Sugar

9

Protein

2

Cholesterol

46

Sodium

23

Total: 4 hr 45 min
Prep: 25 min
Inactive: 4 hr
Cook: 20 min

Ingredients

Vanilla Custard:

2 cups half-and-half

3 tablespoons cornstarch

2 eggs

1/2 cup granulated sugar

2 vanilla beans, split

3 tablespoons butter

3/4 teaspoon pure vanilla extract

Whipped Cream:

3/4 cup heavy cream

3 tablespoons confectioners' sugar

Shooters:

1 package vanilla wafer cookies (about 30), crushed

1 banana, chopped

Directions

For the vanilla custard: Whisk 1/2 cup half-and-half with the cornstarch in a heatproof medium bowl until smooth. Whisk in the eggs and set aside.
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.
Slowly whisk the hot half-and-half mixture into the egg mixture to temper it. 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. Remove from the heat and add the butter, 1 tablespoon at a time, stirring until combined. Stir in the vanilla extract.
Pour the custard into a clean bowl and press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.
For the whipped cream: Beat the heavy cream and the confectioners' sugar in a medium bowl until soft peaks form.
For the shooters: Put 1 teaspoon wafer cookies in the bottom of each shot glass. Top with 1 teaspoon vanilla custard and a few pieces of chopped banana. Top with 1/2 teaspoon cookies and 1/2 teaspoon custard. Add a dollop of whipped cream and garnish with crushed cookies or chopped banana. Serve cold.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Southern Banana Pudding Shooters

Southern Banana Pudding Shooters

Vanilla Custard:

Whipped Cream:

Shooters:

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