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Categories:
egg yolks cornstarch salt milk vanilla wild honey cream whipping honey vanilla bananas Sandies cinnamon sugar salt
Viewed: 45 - Published at: 8 years agoIngredients
- Pudding:
- 3 large egg yolks
- 4 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 cups whole milk
- 2 teaspoon pure vanilla extract (or) the scraping of one vanilla bean
- 1/4 c wild honey
- Whipped Cream:
- 1 1/2 c. whipping or heavy cream
- 2 T. honey
- 1 t. good vanilla
- 4-6 bananas
- Crunch:
- 12 cookies Pecan Sandies or Walker's shortbread
- 1 t. cinnamon
- 1 T. sugar
- 1/4 t. salt
Method
- Prepare the pudding up to a day in advance, whisk together the yolks, corn starch and 1 c. of milk in a heavy bottomed saucepan; once the mixture is smooth add the remaining 3c. milk and put over a medium heat. Whisk intermittently until the pudding begins to thicken slightly. As the temperature of the pudding rises it will thicken and continue whisking. Remove from heat when it begins to bubble all over and thickens. It will not be "pudding" thick until cool however.
- Place in a bowl with saran wrap touching the top of the mix and refrigerate for 4 hours.
- After the pudding is cooled, preheat oven to 325. Place the cookies in a gallon sized zip top bag with the cinnamon, sugar and salt. Smash them together. I like to leave it a little chunky. Place the cookie mix on a cookie sheet that has been lightly sprayed with cooking spray. Bake for 12 minutes.
- Whip the cream, honey and vanilla together and slice your bananas.
- Assemble the parts in layers in a trifle dish for the prettiest presentation alternating with half of each of the ingredients, reserving a little bit of the cookie mix for the top as garnish.
