Bourbon Banana Pudding Sponge Cake
Lightly beat yolks in a medium bowl.
Whisk together 3/4 cup brown sugar, cornstarch, and salt in a small heavy saucepan.
Slowly whisk in milk, then boil over medium heat, whisking constantly, until pudding is thick, about 3 minutes.
Gradually add hot pudding to yolks, whisking constantly, then whisk in bourbon and vanilla.
Cover surface with wax paper and chill until cold, about 2 hours.
Preheat oven to 350°F with rack in middle.
Warm remaining 2 Tbsp brown sugar with honey and water in a small saucepan, stirring until sugar has dissolved.
Stir in pecans, tossing to coat, then transfer to a lightly oiled 4-sided sheet pan.
Bake, stirring occasionally, until golden brown and shiny, about 15 minutes.
Transfer pecans with a metal spatula to a rack to cool.
Coarsely chop, reserving 4 halves for garnish.
Ingredients
Directions
Lightly beat yolks in a medium bowl.
Whisk together 3/4 cup brown sugar, cornstarch, and salt in a small heavy saucepan.
Slowly whisk in milk, then boil over medium heat, whisking constantly, until pudding is thick, about 3 minutes.
Gradually add hot pudding to yolks, whisking constantly, then whisk in bourbon and vanilla.
Cover surface with wax paper and chill until cold, about 2 hours.
Preheat oven to 350°F with rack in middle.
Warm remaining 2 Tbsp brown sugar with honey and water in a small saucepan, stirring until sugar has dissolved.
Stir in pecans, tossing to coat, then transfer to a lightly oiled 4-sided sheet pan.
Bake, stirring occasionally, until golden brown and shiny, about 15 minutes.
Transfer pecans with a metal spatula to a rack to cool.
Coarsely chop, reserving 4 halves for garnish.
Notes
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