Ingredients:

  • 2 Cups Whole Milk
  • 1/2 Cup Granulated Sugar
  • 1/4 Cup Cornstarch
  • 1/4 Teaspoon Salt
  • 3 Large Egg Yolks
  • 2 Tablespoons Unsalted Butter
  • 2 Teaspoons Pure Vanilla Extract
  • 4-5 Medium Ripe Bananas
  • 1 Box (11 oz / 312g) Vanilla Wafers

Instructions:

  1. In a medium saucepan, whisk together the whole milk, granulated sugar, cornstarch, and salt. Heat the mixture over medium heat, whisking constantly, until it is warm and the sugar has completely dissolved.
  2. In a separate medium bowl, whisk the three large egg yolks until they are lightly beaten. Gradually temper the egg yolks by slowly drizzling about 1/2 cup of the warm milk mixture into the yolks, whisking continuously to prevent the eggs from scrambling.
  3. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, whisking constantly, for about 5-7 minutes, until the custard visibly thickens to a pudding-like consistency. Do not allow the mixture to boil vigorously.
  4. Remove the saucepan from the heat. Stir in the unsalted butter and pure vanilla extract until the butter is completely melted and fully incorporated, giving the custard a rich sheen.
  5. Pour the hot custard into a clean bowl. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming as it cools. Allow it to cool slightly at room temperature, then transfer to the refrigerator to chill for at least 1 hour, or until thoroughly cool.
  6. While the custard is chilling, slice the firm but ripe bananas into even 1/4-inch rounds.
  7. In a large serving dish (such as a 9x13 inch baking dish or a trifle bowl), arrange a single layer of vanilla wafers across the bottom. Top this wafer layer with an even layer of the sliced bananas.
  8. Pour approximately one-third of the cooled custard evenly over the bananas.
  9. Repeat the layering process: add another layer of vanilla wafers, followed by more sliced bananas, and then another third of the custard. Continue this pattern until all ingredients are used, ensuring the final layer on top is custard.
  10. Cover the assembled banana pudding dish tightly with plastic wrap. Refrigerate for a minimum of 4 hours, or preferably overnight, to allow the vanilla wafers to soften and the flavors to fully meld. Serve chilled.