Ingredients Jump to Instructions ↓

  1. 2 cups half-and-half

  2. 3 tablespoons cornstarch

  3. 2 eggs

  4. 1/2 cup granulated sugar

  5. 2 vanilla beans , split

  6. 3 tablespoons butter

  7. 3/4 teaspoon pure vanilla extract

  8. 3/4 cup heavy cream

  9. 3 tablespoons confectioners' sugar

  10. 1 package vanilla wafer cookies (about 30), crushed

  11. 1 banana , chopped

Instructions Jump to Ingredients ↑

  1. For the vanilla custard: Whisk 1/2 cup half-and-half with the cornstarch in a heatproof medium bowl until smooth. Whisk in the eggs and set aside.

  2. In a heavy, medium saucepan , heat the remaining 1 1/2 cups half-and-half, the granulated sugar and vanilla beans over medium-low heat until a thin skin forms on the top, about 8 minutes.

  3. Slowly whisk the hot half-and-half mixture into the egg mixture to temper it. Return the mixture to the saucepan and cook, stirring constantly with a rubber spatula , until it is just thick enough to coat the back of a wooden spoon, about 10 minutes. Remove from the heat and add the butter , 1 tablespoon at a time, stirring until combined. Stir in the vanilla extract.

  4. Pour the custard into a clean bowl and press plastic wrap directly on the surface to prevent a skin from forming. Refrigerate for at least 4 hours, or overnight.

  5. For the whipped cream : Beat the heavy cream and the confectioners' sugar in a medium bowl until soft peaks form.

  6. For the shooters: Put 1 teaspoon wafer cookies in the bottom of each shot glass. Top with 1 teaspoon vanilla custard and a few pieces of chopped banana. Top with 1/2 teaspoon cookies and 1/2 teaspoon custard. Add a dollop of whipped cream and garnish with crushed cookies or chopped banana. Serve cold.

  7. This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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