Southern Banana Pudding Shooters

Recipe courtesy of Cocoa and Fig
Show: Food(ography) Episode: Sugar
TOTAL TIME: 4 hr 45 min
Prep: 25 min
Inactive Prep: 4 hr
Cook: 20 min
 
YIELD: 18 servings
LEVEL: Easy

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
      recipe tools

      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 professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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