Bourbon Banana Pudding with Burnt Butter Nilla Wafers

VANILLA EGG CUSTARD INGREDIENTS

2 gal (256 fl oz) whole milk

1 gal (128 fl oz) heavy cream

8 cups (4 lbs) granulated sugar

96 ea egg yolks (approx. 6 dozen eggs)

2 cups cornstarch

¼ cup vanilla bean paste (or 6 vanilla beans, scraped)

2 cups bourbon

METHOD

1. Combine milk, heavy cream, and half of the sugar in a large pot. Heat until steaming but not boiling.

2. Whisk egg yolks, cornstarch, and the remaining sugar in a separate bowl until smooth.

3. Temper the eggs by slowly pouring hot milk while whisking constantly.

4. Return the mixture to the heat and cook until thickened. Stir constantly.

5. Remove from heat and stir in vanilla bean paste and bourbon.

6. Strain through a fine mesh sieve and chill.

BURNT BUTTER NILLA WAFERS INGREDIENTS

2 lbs unsalted butter, browned and cooled

4 cups granulated sugar

8 ea large eggs

¼ cup vanilla extract

8 cups all-purpose flour

2 T baking powder

1 T salt

METHOD

1. Brown the butter in a saucepan until golden and nutty. Cool slightly.

2. Cream browned butter and sugar. Add eggs and vanilla extract.

3. Gradually mix in flour, baking powder, and salt.

4. Pipe small dollops onto parchment-lined baking sheets.

5. Bake at 350°F (175°C) for 8–10 minutes until golden. Cool completely

CARAMELIZED BANANAS INGREDIENTS

50 ea large bananas, ripe, slice into

¼" rounds

8 cups brown sugar

2 lbs unsalted butter

1 cup bourbon

METHOD

1. Melt butter in a large skillet. Add brown sugar and bourbon. Stir until bubbly.

2. Add banana slices and cook until caramelized (3–5 minutes per side).

3. Let cool.