Ingredients:

  • 1 box (11 ounces / 312g) vanilla wafers (such as Nilla Wafers)
  • 3-4 large ripe bananas, sliced (approximately 450g / 1 lb)
  • 1 tablespoon lemon juice (15ml)
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (30g) cornstarch
  • 1/4 teaspoon salt
  • 3 cups (710ml) whole milk
  • 4 large egg yolks
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon vanilla extract (5ml)
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons (25g) powdered sugar
  • 1/2 teaspoon vanilla extract (2.5ml)

Instructions:

  1. Gently toss sliced bananas with lemon juice to prevent browning.
  2. In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in milk until smooth.
  3. In a separate bowl, whisk egg yolks. Slowly drizzle a small amount of the hot milk mixture into the egg yolks, whisking constantly to temper them.
  4. Pour the tempered egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a rubber spatula, until the custard thickens and coats the back of a spoon (about 5-7 minutes).
  5. Remove from heat and stir in butter and vanilla extract. Let cool slightly.
  6. In each serving cup, layer vanilla wafers, sliced bananas, and custard. Repeat layers until cups are full, ending with a layer of custard.
  7. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the wafers to soften slightly.
  8. In a chilled bowl, beat heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  9. Top chilled pudding cups with whipped cream and a vanilla wafer just before serving.