Ingredients for Banana Pudding Trifle
- 1/2 cup granulated sugar
- 0 All Purpose Flour
- 1/4 teaspoon salt
- 4 cups whole milk
- 6 large egg yolks
- 1 teaspoon vanilla extract
- Vanilla wafers (quantity not specified, used for 3 layers)
- 2 tablespoons bourbon
- 2 tablespoons rum (optional)
- Sliced bananas (quantity not specified, used for 3 layers)
- Crushed candy bars, at least 1 cup (1/3 cup per layer for 3 layers, plus additional for garnish)
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1/4 cup cornstarch
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How to Make Banana Pudding Trifle
- In a large heavy saucepan, whisk together 1/2 cup granulated sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt.
- Whisk in 4 cups whole milk until smooth.
- Bring to a boil over medium heat, whisking constantly, until the mixture thickens.
- Remove from heat.
- In a separate bowl, beat 6 large egg yolks until thick and pale yellow.
- Gradually whisk one-fourth of the hot milk mixture into the egg yolks to temper them.
- Pour the tempered yolk mixture into the remaining hot milk mixture, whisking constantly.
- Cook, stirring constantly, for 1 minute more to ensure the custard is thickened and cooked through.
- Stir in 1 teaspoon vanilla extract.
- Layer one-third of the vanilla wafers in a 16-cup trifle bowl.
- In a small bowl, combine 2 tablespoons bourbon and 2 tablespoons rum (optional).
- Brush the alcohol mixture lightly over the wafer layer.
- Top with one-third of the sliced bananas.
- Spoon one-third of the custard over the bananas, and sprinkle with 1/3 cup crushed candy bars.
- Repeat layers twice more.
- In a large bowl, beat 2 cups heavy cream at medium speed with an electric mixer until soft peaks form.
- Gradually add 1/2 cup powdered sugar, beating until stiff peaks form.
- Spread whipped cream over the trifle and sprinkle with the remaining crushed candy bars.
- Cover and chill in the refrigerator for at least 3 hours before serving to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
209g
Fat
104g
Carbs
32g
