Another bourbon special!
So you got the call that you’re having company over for dinner. And of course you don’t feel like cooking… But you don’t want take out! Or maybe you are a beginner cook and want to start off with something nice and easy (in my Tina Turner voice).
This dessert gives you something with a twist outside of our quick banana puddings we can throw together. The bourbon salted caramel gives the dessert another level of flavors, with it’s buttery, salty, sweetness. And sorry there is no bananas… Am I the only one that doesn’t like bananas in my banana pudding?? (Weird Right??)
Plus you get individual servings decreasing that likely chance of you or me devouring the whole pan of banana pudding right? Another bonus – it adds to any dinner party with the beautiful individual containers you choose to use.
These banana pudding parfaits with salted bourbon caramel are as easy as it can get for the dessert portion of your meal.
The bourbon salted caramel does not require difficult cooking steps to get this salted buttery caramel sauce. I use a few swigs of bourbon so it’s not overpowering – because bourbon can put a little hair on your chest if you’re not careful. But it’s up to you if you want to use more. And that’s it… Short and sweet just like the recipe below!
Budget Friendly Tip: Make use of that bourbon you bought and use it for multiple recipes that I have here at Savory Spicerack. Try my Bacon Wrapped Scallops with Bourbon Peach Glaze or my Steaks with Bourbon Cream Mushroom Sauce.
Banana Pudding and Bourbon Salted Caramel Parfaits
- For the pudding:
- 1 instant pudding packets (3.4 ounce sizes) banana or french vanilla flavor
- 3/4 cup milk
- 3 teaspoons pure vanilla extract
- 1 cup heavy cream
- 3/4 can of sweetened condensed milk (use the 14 ounce can)
- About 2 cups vanilla wafers
- For the Bourbon Salted Caramel:
- 5 tablespoons of butter
- 1/2 cup heavy cream
- 1 cup brown sugar (packed into the cup)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 4 teaspoons bourbon whiskey
For the Bourbon Salted Caramel:
Add the heavy cream, sugar, and vanilla extract to a medium saucepan. Mix well until the ingredients are blended.
Bring the ingredients to a boil and cook for about 2 minutes stirring frequently.
Bring the heat down to medium low, add the salt, and cook for about 5 to 7 more minutes (stir frequently).
Add the bourbon and cook for about 1 more minute.
Remove the caramel sauce from the heat. Your sauce will continue to thicken as it sits.
For the pudding:
Add the pudding mix to a large bowl.
Slowly whisk the milk into the bowl of pudding mix until completely mixed. Then, add the pure vanilla extract, sweetened condensed milk, and heavy cream to the pudding. Mix well.
Mix with a blender until the pudding mixture becomes a whipped cream consistency. (I use my kitchen aid blender and the whisk attachment on the 4 speed. I mix for about 4 minutes to get the whipped cream consistency.)
Layer the ingredients in eight ounce glasses or whatever glasses of your choice.
Start the layer by adding a few cookies.
Then put about 3 tablespoons of pudding then, add another layer of cookies.
Do this until you have filled the glass.
Try to make your top layer a layer of pudding.
Store in refrigerator until ready to serve. I let my parfaits sit for a couple of hours just long enough to let the cookie soften just a bit, so they are still crunchy to some degree.
Garnish the top of each dessert with crumbled vanilla wafer cookies and the caramel sauce before serving.
Recipe NotesHeat the sauce before serving if the sauce becomes too thick.
You can eliminate the bourbon in the salted caramel and still have a tasty treat.
You can use the whole can of sweetened condensed milk if you want the pudding mixture to be sweeter. I prefer not to add the whole can of sweetened condensed milk because the caramel adds enough sweetness to balance it out....