Banana Pudding

Ingredients

• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 tsp kosher salt
• 3 cups whole milk
• 4 large egg yolks
• 2 tbsp unsalted butter
• 2 tsp vanilla extract
• 4 just-ripe bananas, sliced
• 1 box (11 oz) vanilla wafer cookies
• 1 1/2 cups heavy cream
• 3 tbsp powdered sugar
• 1 tsp vanilla extract for cream

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Whisk sugar, cornstarch, and salt in a saucepan, then gradually whisk in milk until completely smooth before placing it over medium heat.
2. Step 2.Whisk egg yolks in a heatproof bowl, slowly stream in one cup of hot milk mixture while whisking, then return everything to the saucepan.
3. Step 3.Cook while whisking constantly until the custard bubbles and thickens, then continue for one minute so the cornstarch loses its raw taste.
4. Step 4.Remove from heat, stir in butter and vanilla, press plastic wrap directly on the surface, and cool until no longer steaming hot.
5. Step 5.Whip the heavy cream with powdered sugar and vanilla to medium peaks that hold shape but remain smooth rather than grainy.
6. Step 6.Arrange vanilla wafers in the bottom of a trifle bowl, add an even layer of banana slices, and spread one-third of the cooled custard over them.
7. Step 7.Repeat the wafer, banana, and custard layers, then finish with whipped cream and a few reserved wafers or crumbs on the surface.
8. Step 8.Cover and refrigerate for at least 4 hours so the wafers soften, then serve within 24 hours while the bananas remain fresh-looking.