Paula Deen Chilly Banana Pudding

Paula Deen Chilly Banana Pudding starts with a real egg custard cooked on the stovetop, not a box mix. Fresh banana slices go into the glass, warm custard pours over, and the whole thing chills for two hours. It feeds four and fits right at the end of a summer cookout or backyard supper.

The custard is the whole recipe, and tempering the eggs is where it lives or dies. Paula adds the hot milk mixture slowly into beaten yolks. Pour too fast and the eggs scramble into the custard, leaving you with a lumpy mess no amount of straining fully fixes.

Make the pudding in the morning and chill it before dinner. Slice the bananas right before assembling so they stay white. The custard thickens more as it cools, so pull it off the heat as soon as it coats the back of a spoon.

Paula Deen Chilly Banana Pudding

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

290

kcal

A stovetop egg custard made with whole milk, sugar, and cornstarch, poured over sliced bananas and served cold with coconut sorbet.

Ingredients

• 1/2 cup sugar
  

• 3 tablespoons cornstarch
  

• 2 cups whole milk
  

• 3 egg yolks
  

• 1 teaspoon vanilla
  

• 1 teaspoon rum optional
  

• 2 ripe bananas
  

• Coconut sorbet

Directions

• Make the custard base: In a saucepan, whisk together sugar and cornstarch. Slowly add milk. Bring to a boil, whisking constantly. Reduce heat to medium. Cook 5 minutes or until thickened; stir constantly. Remove from heat.
• Temper the eggs: Beat egg yolks until smooth. Whisking constantly, slowly add hot milk mixture (be careful not to curdle eggs). Return egg mixture to saucepan; cook over medium-low heat for 5 to 7 minutes or until thick, stirring constantly. Remove from heat; add vanilla and, if desired, rum.
• Assemble and chill: Divide banana slices among four 12-ounce glasses. Spoon pudding over top. Chill for 2 hours or until set. Serve with sorbet.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, Zeroll original ice cream scoop, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this without the rum?

Yes, the rum is optional. Paula lists it that way in the recipe. Leave it out and the vanilla carries the flavor on its own. The pudding tastes just as good either way.

How long does this pudding keep in the fridge?

It holds for up to two days covered. After that the bananas start to brown and get too soft. Make only what you plan to eat within a couple of days.

Can I use instant pudding mix instead of making the custard from scratch?

You can, but the texture is different. The from-scratch custard is thicker and has a richer egg flavor that instant pudding cannot match. It takes about 15 minutes on the stove, so the extra effort is small.

Why do I need to add the hot milk to the eggs slowly?

This is called tempering. If you dump the hot liquid in all at once, the eggs cook into scrambled bits inside the custard. Adding it in a slow stream while whisking keeps everything smooth.

What can I use instead of coconut sorbet?

Vanilla ice cream or whipped cream both work well on top. The coconut sorbet gives it a lighter, tropical finish that pairs with the banana. Pick whatever frozen topping you like best.