Elvis Peanut Butter Parfait

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 6

This striking parfait, both in appearance and taste, was inspired by the King of Rock 'n' Roll's favorite sandwich. Its ingredients may seem absurd, but you'll never know until you try it. Elvis Presley loved hot sandwiches with bananas, peanut butter, and fried bacon. These ingredients are incorporated into this amazing parfait. Prepare the pudding custard and stir in the peanut butter. Once the pudding has cooled, layer it in clear glasses, alternating bananas, whipped cream, and wafer cookie pieces. Stir in slices of crispy bacon and enjoy the multifaceted flavors of this dessert.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cups whole milk
1/3 cup granulated sugar
1/4 cup cornstarch
1/8 tsp salt
3 large egg yolks, beaten
3/4 cup creamy peanut butter
6 slices of bacon
1/4 tbsp. maple syrup
1.5 cups heavy cream
3 tablespoons powdered sugar
15 wafer cookies, lightly crushed (about 2 cups)
3 small bananas, sliced into 0.3 cm thick circles.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Peanut butter, milk, eggs, starch, cream, bananas, wafer cookies, bacon

Cooking the dish according to the recipe:

In a large saucepan, heat 2 3/4 cups of milk over medium heat until hot but not boiling. In a large bowl, whisk together the sugar, cornstarch, and salt. Stir in the egg yolks and the remaining 1/4 cup of milk. Whisk in half of the hot milk until smooth, then gradually whisk the egg mixture into the hot milk.
Cook over medium heat, whisking constantly, until the mixture comes to a boil and thickens, 4-6 minutes. Remove from heat and stir in the peanut butter until melted. Transfer the custard to a bowl. Place plastic wrap directly on the surface of the custard and refrigerate until set, at least 4 hours.

Preheat oven to 350°F (175°C) with a rack in the middle. Line a baking sheet with parchment paper.
Place the bacon on a wire rack set over a baking sheet. Brush both sides with maple syrup. Bake until golden brown and slightly crispy, rotating the baking sheet halfway through, 20-25 minutes. Place on a parchment-lined baking sheet and cool completely. The bacon will continue to crisp as it cools. Break each cooled piece of bacon in half.
In a large bowl, beat the heavy cream and powdered sugar with a hand mixer until soft to medium peaks form. Refrigerate until ready to use.
Before assembling, whisk the pudding until smooth and slightly runny. Spoon 1/4 cup of pudding into the bottom of a 10- to 12-ounce glass. Next, layer the pudding in the following order: 1/4 cup crushed wafer cookies, half a sliced banana, 1/4 cup whipped cream, 1/4 cup pudding, and a sprinkle of crushed wafer cookies. Top each parfait with a dollop of the remaining whipped cream and 2 bacon halves.

Note

If you can't find waffle cookies, store-bought ice cream cones work great instead. Regular or natural peanut butter will work, just make sure it's emulsified..