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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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combine first 3 ingredients in a saucepan. gradually whisk in 3 cups milk. heat to 180 or until tiny bubbles form around edge (do not boil).2. combine remaining 1 cup milk and yolks; stir with a whisk. gradually add 1 cup hot milk mixture to yolk mixture, whisking constantly. add egg yolk mixture to pan. bring to a boil; cook 2 minutes or until thick, stirring constantly. remove from heat; stir in vanilla. place pan in a large ice-filled bowl for 20 minutes or until mixture cools, stirring occasionally. cover surface of pudding with plastic wrap. refrigerate 2 hours or until chilled. mash 2 bananas; cut remaining 2 bananas into 1/4-inch-thick slices. stir mashed and sliced bananas and half of gingersnaps into pudding; chill 30 minutes.3. combine cream and 1 teaspoon sugar in a medium bowl. beat with a mixer at high speed until stiff peaks form; stir in bourbon, if desired.4. spoon 2/3 cup pudding into each of 8 dessert glasses; divide remaining gingersnaps among servings. top each serving with 2 tablespoons whipped cream, 1 1/2 teaspoons pecans, and 3/4 teaspoon ginger.