Magnolia Bakery Banana Pudding from Scratch for 12 Servings

Instructions:

1. In a heavy-bottomed saucepan, whisk together the cane sugar, cornstarch, and salt until well combined.
2. Slowly pour the whole milk into the saucepan while whisking constantly over medium heat. Continue whisking until the mixture is steaming but not boiling.
3. In a separate medium bowl, beat the egg yolks. Temper the yolks by slowly drizzling in 1/2 cup of the hot milk mixture while whisking the eggs vigorously to prevent scrambling.
4. Pour the tempered egg mixture back into the saucepan. Cook over medium heat, whisking constantly, until the custard thickens enough to heavily coat the back of a spoon.
5. Remove from heat and stir in the vanilla bean paste. Pass the custard through a fine-mesh sieve into a clean bowl for a silky finish. Cover with plastic wrap directly touching the surface and chill for at least 6 hours.
6. Once the custard is fully chilled, beat the heavy whipping cream and powdered sugar in a stand mixer until stiff peaks form.
7. Gently fold the whipped cream into the chilled custard base using a silicone spatula until no streaks remain and the mixture is light and airy.
8. In a large glass bowl or 9x13 dish, layer vanilla wafers, sliced bananas, and the pudding mixture. Repeat layers until all ingredients are used. Cover and refrigerate for 4-8 hours to allow the wafers to soften into a cake-like texture.