Ingredients:

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

Instructions:

  1. In a heavy-bottomed saucepan, whisk together granulated sugar, cornstarch, and fine sea salt.
  2. Slowly whisk in the cold whole milk and egg yolks until the mixture is smooth and no lumps remain (the cold-slurry method).
  3. Place the saucepan over medium heat. Whisk constantly for 10-15 minutes until the mixture thickens into a glossy custard and just begins to bubble.
  4. Remove from heat and immediately whisk in the cold, cubed butter and vanilla extract until the butter is completely melted and incorporated.
  5. Allow the custard to cool slightly until warm but not hot. This allows wafers to soften into a cake-like texture.
  6. In a 9x9 inch glass dish, create a base layer of vanilla wafers followed by a layer of sliced bananas.
  7. Pour a portion of the warm custard over the bananas, ensuring every slice is completely submerged to prevent oxidation and browning.
  8. Repeat the layers of wafers, bananas, and custard. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Chill for at least 4 hours.
  9. Before serving, whisk the cold heavy whipping cream and powdered sugar in a chilled bowl until stiff peaks form.
  10. Spread the stabilized whipped cream over the chilled pudding and garnish with additional wafer crumbs if desired.