• DawsonEats

Dawson Eats Dessert: Bulleit Bourbon Banana Curd


As I testified recently, I am completely and utterly in love with banana pudding. Seriously, if I was ever forced to have a last meal, well... it would probably be some version of a gourmet cheeseburger, but for dessert I'd DEFINITELY have some pudding.


With the holidays coming up, I wanted to find a way to kick my favorite dessert up a notch. Give it even more flavor. So I did what any self-respecting foodie would do: I scoured the internet to see if there were any recipes that included my favorite dessert with my favorite spirit. Of course I'm talking about banana pudding and bourbon.


And yes. Yes, there are.


The one I chose to share today is a slight spin on the pudding format, with Nashville chef Charles Hunter III of The Salted Table working his magic on a Bourbon Banana Curd, made with Bulleit bourbon. Here's what he had to say about his exquisite creation:


I often tell people about this dessert and I see the look of wonder in their eyes at the thought of warm banana pudding, but you shouldn’t second guess it. It’s amazing…well, at least to my family. But I digress, let’s make some boozy curd. If you really enjoy banana desserts, I’m sure this will make it to your top ten of delicious things to make for friends and family, your co-workers if you actually like them? (I, kid! :-)) I’m also contemplating a cocktail to make with this creamy goodness, so stay tuned for that!


And here it is (all photos courtesy The Salted Table):

My goodness. Check the recipe below and get a head start on the holidays. EVERYONE you know will thank you. This, I promise. Enjoy.

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Bulleit Bourbon Banana Curd


Yields: 2 1/4 cups


3 over ripened bananas (smashed) 6 tablespoons unsalted butter 3/4 cup granulated sugar 1 tablespoon fresh lemon juice 1 teaspoon vanilla extract (Nielsen-Massey) 1/4 teaspoon kosher salt 4 egg yolks (large eggs) 1/4 cup Bulleit Bourbon Whiskey Method


1. Smash your bananas in a bowl using a fork until you obtain a lumpy and creamy consistency. Yes, we’re talking bananas so the contradiction of lumpy and creamy works here. Set aside. 2. Whisk your egg yolks in a separate bowl and set them aside. 3. Over medium-high heat in a 1.75 qt sauce pan, melt the butter first, then add your sugar, lemon juice, kosher salt & vanilla. Allow to cook for about 3 minutes until you achieve a smooth sauce and the sugar has fully dissolved. 4. Add your smashed bananas, stirring constantly, allow sauce to cook for about 4 minutes and mixture starts to bubble. 5. Remove about 1/4 cup of the hot banana sauce into the eggs, but you have to whisk it in quickly or else you’ll have scrambled eggs. Then you’ll have to crack more eggs and try it again.Pour the egg mixture back into the sauce pan, once again, whisking quickly to combine the ingredients. Add bourbon. 6. Allow sauce to cook for about 3 to 4 more minutes until the mixture becomes slightly transparent when coating a spoon. Taste to see if the bite of the alcohol has cooked out or if you want it a little on the boozy side, your good to go! 7. Transfer to blender, food processor or use a beurre stick to puree the mixture until smooth. I transferred it to my favorite Weck jars and store it in the fridge up to 3 weeks.



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