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Southern Banana Pudding

Serves: 8
Hands On Time: 
Total Time: 


4 cups half and half
1 cup sugar
10 large egg yolks
6 tablespoons corn starch
1/4 cup banana liqueur
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, cubed and chilled
1 tablespoon vanilla


In a heavy bottomed saucepan, bring the half and half to a simmer, but not a boil.

In a large bowl, whisk together the sugar, yolks, corn starch, banana liqueur and salt until well combined, pale, and smooth.

Gradually whisk the hot half and half into the egg mixture to temper, taking care not to scramble the eggs. Return the entire mixture to the saucepan and heat until just simmering, whisking constantly, until some bubbles burst on the surface, and mixture is thick and glossy.

Remove the pudding from the heat and whisk in the butter and vanilla. Transfer to a large bowl, place a piece of plastic wrap directly on top of the pudding to prevent a skin from forming, and refrigerate for at least 4 hours. Serve.

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