This is a fun take on a classic barbecue dessert from Executive Chef and Pitmaster Evan LeRoy. The fine folks at Freedmen's in ATX use the smoker in different ways and flavor as many things as they can with smoke. Sometimes not everything takes well to smoke, but this one has been a smashing success!
4 ripe bananas
10 egg yolks
1 qt whole milk
2 C heavy cream, separated
1/2 C sugar
1 tsp vanilla extract
Pinch kosher salt
2 TB powdered gelatin (unflavored)
1 oz whiskey
1/2 C powdered sugar
1 C nilla wafers
Nutmeg for gratin
Remove 3 bananas from the peel and smoke on a sheet tray or aluminum foil (so the grates don't dirty the bananas) for approximately 45 minutes at 250F or until the bananas are slightly softened and browned from the smoke.
In a blender, combine smoked bananas, egg yolks, milk, and sugar. Purée until smooth. Combine banana purée with 1 C cream, vanilla and salt in a heavy bottom sauce pot. Whisk to combine and add the gelatin while whisking.
Cook on medium heat until the temperature of the mixture reaches 135F for 5 minutes. Strain into a shallow pan through a fine mesh sieve and chill until pudding is set.
In a large mixing bowl, combine 1 C cream with powdered sugar and whiskey. Whisk until the mixture reaches stiff peaks.
In an 8 ounce mason jar, build puddings as follows starting from the bottom. 2 TB pudding, 3 slices fresh banana, 2 crushed Nilla Wafers, 1 TB whipped cream, repeat. Top with grated nutmeg.