Thanks to theSauce for the banana pudding recipe! I didn't have any banana liquor, so subbed 1 t Meyers dark rum, and really liked the results. He of the chipmunk cheeks pronounced it perfect.
I do have one question for all you pudding experts: the recipe was a touch sweet for my taste. Can I reduce the amount of sugar in the recipe without compromising the texture? I am not a big dessert maker, savories are my bag, and I am frankly a little afraid of dessert chemistry. Any feedback gratefully appreciated!
Also, I'm a bit of a novice on this: can I post this recipe to my blog, if I credit theSauce with authorship?