Banana Pudding

Ingredients

• 200 g vanilla wafer cookies
• 5 pcs bananas
• 500 ml milk
• 150 g granulated sugar
• 4 pcs egg yolks
• 35 g cornstarch
• 2 tsp vanilla extract
• 30 g butter
• 300 ml heavy cream
• 30 g powdered sugar
• 1/4 tsp salt

Steps

1. Make the custard: whisk the egg yolks, sugar, cornstarch, and salt in a saucepan.
2. Slowly pour in the milk while whisking.
3. Cook over medium heat, stirring constantly, until thick and bubbling, about 6–8 minutes.
4. Remove from the heat and stir in the butter and vanilla until smooth and glossy.
5. Press plastic wrap directly onto the surface to prevent a skin and let cool 15 minutes.
6. Whip the heavy cream with powdered sugar until soft, billowy peaks form.
7. Layer in a trifle dish or 23x33cm baking dish: vanilla wafers covering the bottom, sliced bananas, one-third of the custard.
8. Repeat the layers twice more, ending with custard.
9. Spread the whipped cream over the top in dramatic swoops.
10. Crush a few wafers and scatter on top.
11. Refrigerate at least 4 hours — overnight is best, as the wafers soften and meld into the custard.