We love banana pudding…in a mason jar, trifle dish, casserole dish or a glass…as long as we get to eat it, we don’t care what you serve it in. This Chilly Banana Pudding is yet another way to get the banana puddin’ love we need in another form. It’s a little more of an “adult” version, but sure brings out the kid in both of us every time we eat it.
Chilly Banana Pudding
1⁄2 cup sugar
3 tablespoons cornstarch
2 cups whole milk
3 egg yolks
1 teaspoon vanilla
1 teaspoon rum (optional)
2 ripe bananas, sliced
Coconut sorbet or vanilla ice cream
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.
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.
Divide banana slices among four 12-ounce glasses. Spoon pudding over top. Chill for 2 hours or until set. Serve with sorbet.
from Recipes from the Road