This recipe comes from chef Chip Ulbrich of South City Kitchen in Atlanta, GA. Specializing in contemporary Southern cuisine, this pudding made with banana liquor is a new take on the Southern classic, banana pudding.
- 4 Cups half & half
- 1 Cup sugar
- 10 egg yolks
- 1/2 Cup corn starch
- Pinch of salt
- 1/4 Cup banana liquor
- 2 Tablespoons vanilla extract
- 1/4 stick of butter, cubed
Heat 3 cups of the half & half to a simmer in a stainless steel heavy bottomed sauce pan. Mix the remaining half & half with the cornstarch.
Once simmering, slowly whisk in the cornstarch and bring to a boil, stirring constantly until thick.
Remove from the heat. In a separate bowl, whisk the yolks, sugar, banana liquor, and vanilla together. Slowly pour the cornstarch mixture into this and then strain back into the saucepan.
Slowly heat, stirring constantly with a wooden spoon, until the custard reaches a temperature of 165 degrees.
Remove from the heat and whisk in the butter. Pour into a shallow glass baking dish, cover closely with plastic wrap, and refrigerate.