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 PuddingServes 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.