Ingredients
Equipment
Method
- Make the custard: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, stirring constantly.
- Remove from heat. In a small bowl, whisk the egg yolks. Gradually whisk about 1 cup of the hot milk mixture into the egg yolks to temper them. Pour the tempered egg yolk mixture back into the saucepan.
- Return the saucepan to medium-low heat and cook, stirring constantly, for 2 more minutes. Do not boil. Remove from heat and stir in the butter and vanilla extract until the butter is melted and the custard is smooth.
- Pour the custard into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Let cool slightly, then refrigerate for at least 2 hours, or until completely chilled.
- Make the whipped cream: In a large bowl, beat the cold heavy cream with an electric mixer on medium-high speed until soft peaks form.
- Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form.
- Assemble the pudding: Spread a layer of vanilla wafers in the bottom of your serving dish. Top with a layer of sliced bananas.
- Spoon about half of the chilled custard over the bananas. Repeat the layers: vanilla wafers, bananas, and the remaining custard.
- Spread the whipped cream evenly over the top layer of custard. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best results, use ripe but firm bananas. You can also add a layer of meringue on top instead of whipped cream for a baked version.