Although commonly associated with the South, this sweet layered dessert is really ubiquitous in the United States. Here, we make the custard with Belgian golden strong ale for complementary warmth and banana notes.
Active preparation time: 35 minutes
Total time: About 3 hours
Serves: 6–8
1¼ cup sugar
3 Tbs all-purpose flour
Pinch salt
1 (12 oz/357 ml)) can evaporated milk
1/2 cup (118 ml) Belgian golden strong ale
3 egg yolks
2 Tbs butter, cubed
1 tsp vanilla extract
1 box vanilla wafers (reserve 5 for crumbs for garnish)
3 bananas, sliced
1 cup (237 ml) whipping cream, whipped
In a 3-quart heavy saucepan on low heat, combine the sugar, flour, and salt. Add the evaporated milk and beer and heat, stirring constantly, until the mixture begins to thicken, about 15 minutes.
Lightly beat the egg yolks in a medium bowl. Add a ladleful of the thickened milk mixture to the egg yolks and whisk. Return the egg mixture to the saucepan and continue to whisk and cook until incorporated, about 2 to 3 minutes. Remove the saucepan from the heat and stir in the butter and vanilla extract. Pour the custard into a bowl and cover with plastic wrap. Let cool in the refrigerator for 2½ hours.
In a large bowl or trifle dish, place a layer of vanilla wafers, a layer of half the sliced bananas, a layer of half the custard, and a layer of half the whipped cream. Repeat the layers. Crumble the reserved vanilla wafers and sprinkle the crumbs over the pudding.
Beer Suggestions: Deep Ellum Wealth and Taste (Dallas, Texas), The Bruery Mischief (Placentia, California), Epic Brewing Brainless Belgian-Style Golden Ale (Salt Lake City, Utah).