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Banana Pudding Trifle




Source of Recipe


Southern Living, NOVEMBER 1998






Recipe Introduction


Down-home comfort takes an upscale spin in this spirited version of banana pudding. Vanilla wafers, laced with bourbon and rum, and crunchy bits of chocolate-covered toffee bars make it too delicious to resist.





List of Ingredients



• 1 1/3 cups sugar
  
• 3/4 cup all-purpose flour
  
• 1/2 teaspoon salt
  
• 4 cups milk
  
• 8 egg yolks
  
• 1 tablespoon vanilla extract
  
• 1 (12-ounce) package vanilla wafers
  
• 1/4 cup bourbon
  
• 2 tablespoons rum
  
• 6 ripe bananas, sliced
  
• 6 (1.4-ounce) English toffee candy bars, crushed
  
• 2 cups whipping cream
  
• 2 tablespoons powdered sugar
  






Instructions



1. Combine first 3 ingredients ina large heavy saucepan; whisk in milk. Bring to a boil over medium heat, whisking constantly. Remove mixture from heat.
   
2. Beat egg yolks until thick and pale. Gradually stir about one-fourth of hot mixture into yolks; add to the remaining hot mixture, stirring constantly. Cook, stirring constantly, 1 minute. Stir in vanilla.
   
3. Layer one-third of wafers in the bottom of a 4-quart baking dish. Stir together bourbon and rum; brush over wafers. Top with one-third of banana. Spoon one-third of custard over banana, and sprinkle with 1/3 cup crushed candy bar. Repeat procedure twice.
   
4. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spread whipped cream over trifle, and sprinkle with remaining crushed candy bar. Cover and chill 3 hours.
   






Final Comments


Note: We used Skor candy bars.

Yield: 10 to 12 servings