Ingredients
Equipment
Method
- 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 begins to bubble. This should take about 8-10 minutes.
- 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. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook, stirring constantly, for another 2 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 it cool slightly, then refrigerate for at least 30 minutes, or until chilled.
- While the custard chills, prepare the whipped cream. In a large bowl, beat the cold heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract, and continue beating until stiff peaks form.
- To assemble, spread a layer of vanilla wafers in the bottom of your serving dish. Top with a layer of sliced bananas. Spoon about one-third of the chilled custard over the bananas. Repeat the layers twice more, ending with a layer of custard.
- Spread the whipped cream evenly over the top of the pudding. Garnish with additional banana slices or crushed vanilla wafers, if desired.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Notes
For best results, use ripe but firm bananas. If you prefer a sweeter pudding, you can increase the sugar in the custard slightly. You can also add a splash of rum to the custard for an adult version.