Name: Bourbon Banana Pudding with Glazed Pecans
Cook time: 1 hr
Total time: 4 1/2 hr (includes chilling)
Yield: Makes 4 servings
Ingredients: 3 large egg yolks; 3/4 cup plus 2 tablespoon packed light brown sugar, divided; 3 1/2 tablespoons cornstarch; 1/4 teaspoon salt; 3 cups whole milk; 5 teaspoons bourbon; 1 teaspoon pure vanilla extract; 1 1/2 teaspoon mild honey; 1 1/2 teaspoon water; 3/4 cup pecan halves; 3 large eggs; 1/2 cup plus 2 tablespoon sifted cake flour (not self-rising; sift before measuring); 1/4 teaspoon salt; 1/3 cup plus 1 tablespoon granulated sugar, divided; 1/2 teaspoon pure vanilla extract; 2 1/2 tablespoons unsalted butter; 1/4 cup bourbon; 1/4 cup water; 3 ripe medium bananas; 1/2 cup heavy cream; 1 teaspoon granulated sugar; Equipment: a 9-inch square cake pan

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Bourbon Banana Pudding with Glazed PecansWilliam Abranowicz

In this bourbon-spiked baby, homemade génoise (a kind of spongecake) subs for the traditional vanilla wafers, and brown sugar contributes a molasses-like sweetness. Glazed pecans add some crunch to the layers of silky pudding, ripe bananas, and tender cake.

Cooks' notes:

•Pudding can be made 1 day ahead and chilled.
•Glazed pecans can be made 3 days ahead and kept (leave whole), layered between sheets of parchment paper in an airtight container, at room temperature.
•Cake can be baked and cooled (but not soaked with syrup) 1 day ahead and kept, wrapped in plastic wrap, at room temperature. Brush with syrup before using.
•Store-bought spongecake can be substituted for homemade.
•Assembled desserts can be chilled up to 6 hours.◊

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