![]() She creates beautiful, yet delicious foods that are sure to instantly transport you to the Virgin Islands. Her Painkiller Banana Pudding, for example, is the perfect representation of the BVI, perfectly capturing the essence of a Pusser's Painkiller combined with delicious banana pudding. Tina is a Freelance Private Chef based in Charleston, SC, and often travels to the Caribbean. ECLECTIC, TRADITIONAL, FUNCTIONAL CERTAINLY NOT FASHION. The on Instagramįrom the Galley of Yacht Chef Tina of The Chef Aquatic. Shop The Pusser’s Men’s Collection The Caribbean’s Most Extensive Line of Tropical, Nautical & Travelwear Since 1979. Garnish with Orange Zest and a dash of Nutmeg. Serve warm or chilled for at least 24 hrs. Place on a baking sheet and bake for 12-15 mins, until the meringue is golden brown. Spread the meringue on top of banana pudding, completely covering the pudding layer.Gradually add sugar and keep beating on high speed until stiff, add in Pusser's Rum. To make the meringue, beat the egg whites and cream of tartar with an electric mixer until foamy.Pour half of the pudding mixture over the bananas.Arrange half of the banana slices over the vanilla wafers.Place a layer of vanilla wafers in the bottom of a 2-quart baking dish (about 30 wafers, half of the box).Once thickened, remove from heat and stir in Pusser’s Rum, pineapple juice, orange zest, nutmeg, and butter.Place over medium heat and cook until it simmers and is thickened (about 10-15 mins), stir constantly. ![]() ![]() Add the egg yolks and 1 cup of milk whisk until smooth whisk in the remaining 1 3/4 cups of milk.Whisk together sugar, flour, and salt in a medium saucepan.1/4 cup all-purpose flour, dash of salt. ![]()
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