Ingredients
Method
- In a large bowl, whisk the sugar, cornstarch, and egg yolks until smooth. Pour in 1 cup of the milk and whisk to make a slurry.
- Warm the remaining 2 cups of milk in a medium saucepan over medium-high heat until just bubbling.
- Gradually stream the hot milk into the egg mixture while whisking constantly. Return everything to the saucepan and cook over medium heat, stirring continuously, until the custard coats the back of a spoon. Take the pan off the heat, then stir in the butter and half of the vanilla. Set aside to cool slightly.
- Spoon one-third of the warm pudding into a 1 1/2-quart baking dish or an 8x8 pan. Top with a single layer of vanilla wafers and a layer of banana slices. Repeat the layering once more, then finish with the remaining pudding spread over the top.
- In a separate medium bowl, whip the heavy cream, powdered sugar, and the remaining vanilla until soft-to-medium peaks form.
- Evenly spread the whipped cream over the top of the pudding. Garnish with crushed wafer cookies and a few banana slices before serving.
Nutrition
Notes
For a richer pudding, substitute up to 1 cup of the whole milk with half-and-half or heavy cream.
Use ripe but firm bananas so they hold their shape in the layers without turning mushy.
Stir the custard constantly while cooking to avoid scorching; if it looks lumpy, whisk vigorously.
The pudding thickens more as it cools, so don't over-reduce it on the stove.
For best texture, assemble the dessert no more than 4 hours before serving so the wafers soften just a little but still have crunch.
Store leftovers covered in the refrigerator for up to 2 days. The wafers will soften further; that's okay.
To make ahead, prepare the pudding and whipped cream separately, then layer right before serving.