Kristy Cook
Ingredients
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 2 1/2 cups whole milk
- 4 large egg yolks
- 2 teaspoons vanilla extract
- 3 tablespoons unsalted butter
- 1 box vanilla wafers about 12 ounces
- 4-5 ripe bananas sliced
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Prepare the Pudding:
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In a medium saucepan, whisk together the sugar, flour, and salt.
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Gradually whisk in the milk until smooth.
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Place the saucepan over medium heat and cook, stirring constantly, until the mixture begins to thicken and bubble.
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In a small bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the hot milk mixture to temper the eggs.
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Pour the egg mixture back into the saucepan, whisking constantly.
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Continue to cook over medium heat, stirring constantly, until the pudding is thick and smooth, about 2-3 minutes.
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Remove from heat and stir in the vanilla extract and butter until the butter is melted and fully incorporated.
Assemble the Pudding:
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In a 9×13-inch baking dish or a large trifle dish, spread a thin layer of the pudding on the bottom.
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Add a layer of vanilla wafers, followed by a layer of banana slices.
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Pour about a third of the pudding over the bananas and wafers, spreading it evenly.
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Repeat the layers two more times, ending with a layer of pudding.
Make the Whipped Cream:
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In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
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Spread the whipped cream over the top of the pudding.
Chill:
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Cover the pudding with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the pudding to set.
Serve:
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Just before serving, garnish with additional banana slices and vanilla wafers if desired.
