Ingredients:

  • 0.75 cup granulated sugar
  • 0.33 cup cornstarch
  • 0.5 tsp salt
  • 3 cups whole milk
  • 4 large egg yolks, beaten
  • 2 tbsp unsalted butter
  • 2 tsp pure vanilla extract
  • 11 oz Nilla wafers
  • 5 medium bananas, sliced
  • 2 cups heavy whipping cream
  • 0.25 cup powdered sugar

Instructions:

  1. In a heavy-bottomed saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually whisk in the milk over medium heat until the mixture is thickened and bubbly.
  2. Temper the egg yolks by slowly whisking in a small amount of the hot milk mixture. Pour the tempered yolks back into the saucepan and cook for 2 additional minutes until velvety.
  3. Remove from heat and stir in the unsalted butter and vanilla extract. Allow the custard to cool slightly.
  4. In a 9x13 inch dish, layer vanilla wafers followed by sliced bananas. Pour half of the custard over the bananas, ensuring they are fully sealed to prevent browning.
  5. Repeat with a second layer of wafers, bananas, and the remaining custard.
  6. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form. Spread over the top of the pudding.
  7. Refrigerate for at least 4 hours to allow the wafers to soften into a cake-like texture.