American Banana Cookie Pudding

The American banana pudding in this recipe is American vanilla cookies (vanilla wafers) sprinkled with banana liquor, covered with custard banana-vanilla cream, slices of fresh banana and whipped cream. Fast enough and easy to cooking, this pudding can be prepared for the whole family, and to the arrival of guests. You will certainly enjoy this delicious, sweet кремовый десерт. Time: 25 мин.Difficulty: easy Servings: 8 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 950 ml. milk
• 2 tbsp. sugar, plus 1/4 tbsp. Sahara
• 8 large eggs, separate the proteins and discard, or use for other goals
• 1 tsp banana extract
• 1/3 Art. bourbon
• 1/2 tbsp. corn starch
• 1/2 tsp vanilla extract plus some more
• 2 tbsp. l (30 gr.) Butter, cut into cubes
• 1 tbsp. fat cream
• 4 large bananas, sliced
• 1 pack of vanilla cookies (vanilla wafers)
• 1/3 Art. banana liquor

Recipes with similar ingredients: milk, sugar, eggs, banana extract, bourbon, starch, vanilla extract, butter, cream, bananas, shortbread cookies, banana liquor

Recipe preparation:

1. In a large gravy boat, bring to a boil milk with a pinch of sugar (so the milk will not burn at the bottom of the pan).
2. In a mixing bowl, put the egg yolks, banana extract, bourbon and 2 tbsp. Sahara. Add corn starch and mix well. Pour a small amount very slowly. milk mixture, you have to do it very slowly, otherwise the eggs curl up. After all the milk has been added, pour mixture back into the pan and put on medium heat. Constantly stir until the mixture boils and thickens, it should pester the back of a wooden spoon. Remove from heat and add a pinch of salt and vanilla extract, then add the cubes butter and mix to make the mass richer and brilliant.
3. Transfer the cream into a bowl and cover with cling film, pressing film to the surface so that it does not form a crust. Give cool off.
4. In a large bowl with a mixer, whip the cream with 1/4 tbsp. sugar and a small amount of vanilla extract until stable peaks.
5. Cut the bananas into circles and add them to the custard.
6. Put in a small deep rectangular dish or in a mold for a pie with a diameter of 25 cm. vanilla cookies. Drizzle with banana liquor, then cover with a banana custard. Put on top whip cream and refrigerate before serving.