Ingredients
For pudding and candied pecans
- 3 large egg yolks
- 3/4 cup plus 2 tablespoons 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 teaspoons mild honey
- 1 1/2 teaspoons water
- 3/4 cup pecan halves
For spongecake and syrup
- 3 large eggs
- 1/2 cup plus 2 tablespoons 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, melted and cooled
- 1/4 cup bourbon
- 1/4 cup water
For assembly
- 3 ripe medium bananas
- 1/2 cup heavy cream
- 1 teaspoon granulated sugar
Description
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.
Gourmet Magazine
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