Banana Pudding

Ingredients

Vanilla custard

• ¾ cup granulated sugar
• ¼ cup cornstarch
• ¼ tsp fine salt
• 3 cups whole milk
• 4 large egg yolks
• 2 tbsp butter
• 2 tsp vanilla extract

Layers

• 4 ripe bananas, sliced ¼ inch (5 mm) thick
• 45 vanilla wafer cookies, about 3 cups (one 11 oz box), plus extra to garnish

Whipped cream

• 1 cup heavy cream, cold
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Instructions

Make the custard

1. Whisk the sugar, cornstarch and salt together in a medium saucepan. Gradually whisk in the milk, then the egg yolks, until smooth.
2. Cook over medium heat, whisking constantly, for 8 to 10 minutes, until the custard thickens and starts to bubble. Let it bubble for 1 minute, still whisking.
3. Remove from the heat and whisk in the butter and vanilla. Transfer to a bowl, press plastic wrap onto the surface and let cool for 30 minutes.

Assemble

4. Spread a thin layer of custard in a 2-quart (2 liter) dish or divide a little among 8 cups.
5. Add a layer of wafers, then a layer of banana slices, then custard. Repeat the layers, finishing with custard and making sure all the banana is covered.
6. Cover and refrigerate for at least 4 hours, or up to 1 day.
7. Before serving, whip the cream with the powdered sugar and vanilla to soft peaks. Spread or pipe over the pudding and top with extra wafers.