Banana Pudding Trifle

1 1/3 cups sugar 
3/4 cup all-purpose flour 
1/2 teaspoon salt 
4 cups milk 
8 egg yolks 
1 tablespoon vanilla extract 
1 (12-ounce) package vanilla wafers 
1/4 cup bourbon 
2 tablespoons rum 
6 ripe bananas, sliced 
6 (1.4-ounce) English toffee candy bars, crushed 
2 cups whipping cream 
2 tablespoons powdered sugar 

Combine first 3 ingredients ina large heavy saucepan;
whisk in milk. Bring to a boil over medium heat,
whisking constantly. Remove mixture from heat.
Beat egg yolks until thick and pale. Gradually stir
about one-fourth of hot mixture into yolks; add to the
remaining hot mixture, stirring constantly. Cook,
stirring constantly, 1 minute. Stir in vanilla.

Layer one-third of wafers in the bottom of a 4-quart
baking dish. Stir together bourbon and rum; brush over
wafers. Top with one-third of banana. Spoon one-third
of custard over banana, and sprinkle with 1/3 cup
crushed candy bar. Repeat procedure twice.

Beat whipping cream at medium speed with an electric
mixer until foamy; gradually add powdered sugar,
beating until soft peaks form. Spread whipped cream
over trifle, and sprinkle with remaining crushed candy
bar. Cover and chill 3 hours.

Yield 10 to 12 servings

Southern Living, NOVEMBER 1998 

http://groups.yahoo.com/group/tamaras_sweet_treats/
Need some new decadent desserts...come see us



 
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