Classic Southern Banana Pudding

Ingredients

Instructions

0 of 6 steps complete

1. 1Whisk granulated sugar, cornstarch and salt in a saucepan. Gradually whisk in milk, then yolks, until smooth with no lumps.
2. 2Cook over medium heat, whisking continuously, until thick and bubbling, about 7–10 minutes. Once bubbling, cook for 1 minute more while whisking; the custard must reach at least 160°F. Remove from heat and stir in butter and 1½ teaspoons vanilla.
3. 3Pour into a clean shallow bowl and press food-safe wrap directly onto the surface. Cool for about 20–30 minutes, then refrigerate until cool enough to layer; refrigerate within 2 hours of cooking.
4. 4Slice bananas just before assembly. In a 2-quart dish, layer half the wafers, half the bananas and half the custard. Repeat. Cover and refrigerate for at least 4 hours.
5. 5Just before serving, whip cold cream with powdered sugar and remaining vanilla to soft peaks. Spread over the pudding and add a few extra wafer crumbs if desired.
6. 6Keep refrigerated and use within 2–3 days for best banana texture. Do not leave out for more than 2 hours. Chilling time is in addition to the short custard cooling period.