Banana Pudding
Servings 12
Ingredients
Vanilla Custard
- 1 ½ cups sugar
- 8 large egg yolks
- 6 tablespoons cornstarch
- 6 cups half-and-half
- ½ teaspoon salt
- 3 tablespoons unsalted butter
- 1 tablespoon vanilla extract
Filling
- 7 large bananas ripe
- 1 12-ounce box vanilla wafers
Whipped Cream
- 1 cup heavy cream chilled
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
Instructions
Vanilla Custard
- Whisk 1⁄2 cup sugar, egg yolks, and cornstarch in medium bowl until smooth. Bring half-and-half, remaining sugar, and salt to simmer over medium heat in large saucepan. Whisk 1⁄2 cup simmering half- and-half mixture into egg yolk mixture. Slowly whisk tempered yolk mixture into saucepan. Cook, whisking constantly, until mixture is thick and large bubbles appear at surface, about 2 minutes. Remove from heat and stir in butter and vanilla.
Assembly
- Cut bananas into 1⁄4-inch slices. Spoon one-quarter of pudding into 3-quart trifle dish and top with layer of cookies, layer of sliced bananas, and another layer of cookies. Repeat twice, ending with pudding. Place plastic wrap directly on surface of pudding and refrigerate until wafers have softened, at least 8 hours or up to 2 days.
Top and Serve
- With electric mixer on medium speed, beat cream, sugar, and vanilla until stiff peaks form, about 2 minutes. (Whipped cream can be refrigerated for 4 hours.) Top banana pudding with whipped cream. Serve.