Ingredients
Scale
- 2 cups whole milk (480 ml)
- 1 cup heavy cream (240 ml)
- 3/4 cup granulated sugar (150 g)
- 1/4 cup cornstarch (30 g)
- 1/8 tsp salt
- 4 large egg yolks, room temperature
- 2 tsp pure vanilla extract
- 2 tbsp unsalted butter, softened
- 4 ripe bananas, sliced
- 1 box vanilla wafers (about 11 oz / 310 g)
- Optional: whipped cream from 1 cup heavy cream
Instructions
- Whisk sugar, cornstarch, and salt in a medium saucepan. Slowly add milk and cream, whisking to combine.
- Heat over medium heat, stirring until thickened and bubbling, 8–10 min.
- Lightly beat egg yolks. Temper by adding ~1/2 cup hot milk mixture gradually while whisking.
- Whisk yolk mixture back into saucepan. Cook 3–5 min until thick custard forms.
- Remove from heat and stir in butter and vanilla extract until smooth.
- Optional: strain pudding for extra smoothness. Cover with plastic wrap on surface and chill ≥2 hours.
- In 9×13 dish or trifle bowl, layer wafers, banana slices, and pudding. Repeat, ending with pudding.
- Refrigerate ≥3 hours or overnight. Top with whipped cream before serving if desired.
Notes
- Whisk constantly to avoid lumps or burning.
- Temper egg yolks slowly to prevent scrambling.
- Layer wafers just before serving to avoid sogginess.
- Use firm ripe bananas sliced ~1/4 inch thick.
- If pudding is too thick after chilling, whisk before serving to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop & Chill
- Cuisine: Southern American