banana pudding from scratch Recipe

Scale

Cook Mode Prevent your screen from going dark

In a medium saucepan, whisk together the sugar, cornstarch, and salt.
Gradually whisk in the milk and heavy cream until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil (about 5-7 minutes).
Remove from heat and temper the eggs by slowly whisking a small amount of the hot custard into the beaten eggs.
Pour the egg mixture into the saucepan and whisk until combined.
Return to medium heat and cook for 1 minute, stirring constantly. Do not boil.
Remove from heat and stir in the vanilla extract.
Let the custard cool slightly (about 10 minutes).
In a trifle dish or large bowl, layer vanilla wafers, sliced bananas, and custard. Repeat layers, ending with custard on top.
Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the wafers to soften.
Garnish with extra vanilla wafers and banana slices before serving.

For a richer custard, use all heavy cream instead of a mix of milk and heavy cream.
You can add a layer of whipped cream on top before serving for extra indulgence.
If you prefer a less sweet pudding, reduce the sugar to 3/4 cup.
Store leftover banana pudding in the refrigerator for up to 3 days.