Ingredients:

  • 500 ml (2 cups) Whole Milk
  • 100 grams (½ cup) Granulated Sugar
  • 40 grams (⅓ cup) Cornstarch
  • 4 Large Egg Yolks
  • 5 ml (1 teaspoon) Pure Vanilla Extract
  • 30 grams (2 tablespoons) Unsalted Butter, cold and cubed
  • Pinch of Salt
  • 120 ml (½ cup) Sweetened Condensed Milk
  • 480 ml (2 cups) Heavy Cream (cold)
  • 50 grams (¼ cup) Powdered Sugar
  • 5 ml (1 teaspoon) Pure Vanilla Extract
  • 6 medium bananas
  • 300 grams vanilla wafers

Instructions:

  1. Prepare the Custard Base: In a medium saucepan, whisk together the whole milk, granulated sugar, and cornstarch until smooth. Heat over medium heat, whisking constantly, until the mixture begins to thicken and simmer gently. Do not boil vigorously.
  2. Temper the Egg Yolks: In a separate bowl, lightly whisk the egg yolks. Slowly drizzle about half a cup of the hot milk mixture into the egg yolks while whisking vigorously. This process prevents the yolks from scrambling.
  3. Combine and Cook Custard: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk mixture. Continue to cook over medium heat, whisking constantly, for another 2-3 minutes, until the custard is very thick and coats the back of a spoon. Remove from heat.
  4. Finish the Custard: Stir in 1 teaspoon of pure vanilla extract, the cold unsalted butter (cubed), and a pinch of salt until the butter is fully melted and incorporated. Then, stir in the sweetened condensed milk until completely combined and smooth. Pour the custard into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 3-4 hours, or until thoroughly chilled and set.
  5. Make the Whipped Cream: In a large, chilled bowl, combine the cold heavy cream, powdered sugar, and 1 teaspoon of pure vanilla extract. Using an electric mixer, beat on medium-high speed until firm peaks form.
  6. Assemble the Pudding: Slice the bananas into approximately 1/4-inch thick rounds. In a large trifle bowl or individual serving dishes, begin layering the ingredients. Start with a thin layer of the chilled vanilla custard, then arrange a layer of vanilla wafers, followed by a layer of sliced bananas. Repeat these layers until all ingredients are used, ensuring the top layer is custard.
  7. Chill and Serve: Gently spread the prepared whipped cream over the final custard layer. Cover the assembled pudding loosely and refrigerate for a minimum of 4 hours, or preferably overnight, to allow the flavors to meld and the wafers to soften to the perfect consistency before serving.