Ingredients:

  • 1 cup (240 ml) granulated sugar
  • 3 tablespoons (30 g) all-purpose flour
  • ⅛ teaspoon (a pinch) salt
  • 3 cups (720 ml) whole milk
  • 4 large egg yolks
  • 2 tablespoons (28 g) unsalted butter
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1 (12-ounce) package vanilla wafers (about 4 cups, 340g)
  • 4-5 ripe bananas, sliced
  • 2 cups (480 ml) heavy cream
  • ¼ cup (50 g) powdered sugar
  • ½ teaspoon (2.5 ml) vanilla extract

Instructions:

  1. In a saucepan, whisk together sugar, flour, and salt. Gradually whisk in milk until smooth.
  2. Whisk in egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 8-10 minutes).
  3. Remove from heat and stir in butter and vanilla extract. Strain custard through a fine-mesh sieve into a bowl to ensure it is smooth. Cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely cooled (at least 2 hours).
  4. In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form. Gradually add powdered sugar and vanilla extract and continue to beat until stiff peaks form.
  5. In your chosen dish, arrange a layer of vanilla wafers on the bottom. Top with a layer of sliced bananas and a layer of cooled custard.
  6. Repeat layers of wafers, bananas, and custard, ending with custard.
  7. Spread the whipped cream evenly over the top of the pudding.
  8. Optional: Garnish with extra vanilla wafers, banana slices, or a sprinkle of nutmeg.
  9. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.