Preheat oven to 350. For the pudding- in a medium bowl, lightly beat the egg yolks with a whisk and set aside. In a medium saucepan, whisk together 3/4 cup brown sugar, cornstarch, and salt. Slowly whisk in the milk and place the saucepan over medium heat. Continue to whisk until the mixture is warm, about 3 minutes. While whisking, gradually pour the milk mixture into the egg mixture. Transfer the egg and milk mixture back into the saucepan and place over a medium heat. While whisking, continue to cook the pudding mixture on the stove until thick, about 4 minutes. When thick, remove the saucepan from the stove and then whisk in the 5 tbsp bourbon and vanilla. Transfer the mixture to a bowl. To prevent a skin from appearing on the surface of the pudding, cover with wax paper and chill until cool, about 2 hours.
For candied pecans- warm the remaining 2 tbsp brown sugar, honey, and 1.5 tbsp water in a small saucepan, stirring until sugar dissolves. Stir in the pecans, tossing to coat. Transfer to a lightly oiled baking sheet and bake, stirring occasionally, until golden brown and shiny, about 15 minutes. Transfer the pecans to a rack to cool. Roughly chop pecans, reserving 4 whole pieces.
For bourbon syrup- bring 1/4 cup bourbon, 1/4 cup water, and 1 tbsp sugar to a boil, stirring in the sugar until it has dissolved. Remove from the heat and cool to touch.
To assemble- in 4 individual bowls or glasses, add a layer of vanilla wafers which have been lightly dipped into the bourbon syrup. Add a layer of bananas and a layer of pudding, chopped pecans, and repeat. Whip the cream with sugar until it holds soft beaks, then dollop onto the top of each pudding. Garnish with the reserved pecans and chill loosely covered for about 30 minutes.
Originally Submitted
9/6/2013
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