Ingredients
Equipment
Method
- Make the pudding: 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 pudding mixture into the egg yolks to temper them. Pour the tempered egg yolk mixture back into the saucepan.
- Cook over medium-low heat, 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 pudding is smooth.
- Pour the pudding into a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Let cool slightly, then refrigerate for at least 30 minutes.
- 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 pudding over the bananas and wafers. Repeat with another layer of wafers and bananas.
- Spread the remaining pudding over the top layer. Cover and refrigerate for at least 30 minutes before serving.
- Just before serving, top the pudding with the homemade whipped cream.
Notes
For a richer flavor, you can use a combination of milk and half-and-half for the pudding. Ensure your bananas are ripe but not overly mushy for the best texture.