Town Branch Banana Pudding

Town Branch Banana Pudding


3 bananas (avoid ripe spotted bananas)
3 tablespoons fresh lemon juice
1/2 cup sugar
8 egg yolks
1/3 cup + 2 tablespoons cornstarch
5 ½ cups half-n-half
1/2 teaspoon salt
1 cups sugar
1/2 cup Town Branch bourbon
3 tablespoons cold butter


Preheat oven to 325 degrees Fahrenheit.

Place whole un-peeled bananas on sheet tray and roast for 20 minutes, remove and allow to cool. Peel and puree in food processor with lemon juice until smooth. Remove from processor, cover with plastic wrap and place in refrigerator.

In a large mixing bowl combine 1 cup sugar, egg yolks and corn starch. Whisk thoroughly until smooth.

Place half-n-half, salt and 2 cups sugar in a medium size pot place on stove over medium heat until almost boiling. Remove from heat.

Ladle small amounts of the heated liquid into the egg yolk mixture while stirring continuously; continue until all egg yolk mixture has been blended with the heated cream.

Place mixture back into a medium size pot and return to the stove on high heat. Allow mixture to cook and thicken while whisking continuously, about 2-3 minutes. Remove from heat.

Whisk in bourbon, butter and the reserved banana puree.

Place banana pudding in a clean container, cover with plastic wrap and store in refrigerator and allow to cool and set for at least 6 hours. 

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