Jamie Deen's Chilly Banana Pudding

Summer BBQ Recipes: Chilly Banana Pudding
Courtesy Chandon

05/30/2013 AT 03:00 PM EDT

If you're in the south, how do you finish a fabulous barbecue meal? If you're Jamie Deen, you whip up this banana pudding. "It's a classic southern dessert that we've served in our restaurant for 25 years," he tells PEOPLE. "It's simple, everybody likes it. It's great right out of the fridge."

But how does the slimmed-down chef keep himself from overindulging in desserts? Portion control! "What I cook for [son] Jack is what I eat," Deen, who stars on Home for Dinner with Jamie Deen on Sundays at 10 a.m. ET on Food Network, explains. "I'm eating like a 6-year-old, and I look and feel better than I have in a while." We dare you to do the same when scooping up this sweet treat.

Chilly Banana Pudding

Serves 4
• ½ cup sugar
• 3 Tbsp. cornstarch
• 2 cups whole milk
• 3 egg yolks
• 1 tsp. vanilla
• 1 tsp. rum (optional)
• 2 ripe bananas, sliced
• Coconut sorbet or vanilla ice cream

1. 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.
2. 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 5-7 minutes or until thick, stirring constantly. Remove from heat; add vanilla and, if desired, rum.
3. Divide banana slices among four 12-oz. glasses. Spoon pudding over top. Chill for 2 hours or until set. Serve with sorbet or ice cream.

From Recipes From the Road by Jamie & Bobby Deen, Wiley, 2007.



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