2.22222
18 ratings

Chip Ulbrich's Banana Pudding

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. 

Click here to see 24 Southern Dishes That You Need to Know How to Make

Ingredients

  • 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

Directions

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.

Nutritional Facts
Servings8
Calories Per Serving357
Total Fat21g33%
Sugar32gN/A
Saturated12g61%
Cholesterol235mg78%
Protein7g13%
Carbs35g12%
Vitamin A207µg23%
Vitamin B120.7µg12.2%
Vitamin B60.1mg7.1%
Vitamin C2mg4%
Vitamin D1µgN/A
Vitamin E0.9mg4.6%
Vitamin K2µg3%
Calcium151mg15%
Fiber0.4g1.5%
Folate (food)34µgN/A
Folate equivalent (total)34µg8%
Iron0.6mg3.5%
Magnesium19mg5%
Monounsaturated7gN/A
Niacin (B3)0.3mg1.6%
Phosphorus191mg27%
Polyunsaturated1gN/A
Potassium231mg7%
Riboflavin (B2)0.3mg17%
Sodium96mg4%
Sugars, added25gN/A
Trans0.1gN/A
Zinc1mg7%