Banana Cream Recipe

Prep

In a medium bowl, lightly whisk the 3 egg yolks until smooth. In a separate small bowl, dissolve the cornstarch in 2 tablespoons of the milk taken from the measured milk to make a slurry; set aside.

Heat liquids

In a medium saucepan over medium heat, combine the remaining milk (about 1 1/3 cups), heavy cream, and 1/2 cup granulated sugar. Stir frequently and heat until it just begins to steam and small bubbles form around the edge; do not boil.

Temper eggs

Slowly ladle about 1/3 cup of the hot milk mixture into the whisked egg yolks, whisking constantly to temper. Pour the tempered yolks back into the saucepan, whisking to combine.

Thicken

Add the cornstarch slurry to the saucepan and cook over medium-low heat, whisking constantly, until the mixture thickens to a pudding consistency and coats the back of a spoon, about 3–5 minutes. Remove from heat.

Finish the cream

Stir in the 2 tablespoons unsalted butter, 2 teaspoons vanilla extract, and a pinch of kosher salt until the butter melts and the custard is smooth. Pour the custard into a shallow bowl, cover the surface with plastic wrap to prevent a skin, and chill in the refrigerator until cold, at least 2 hours (can refrigerate up to 24 hours).

In a small heavy-bottomed saucepan over medium heat, add 3 tablespoons granulated sugar in an even layer. Without stirring, let the sugar melt—watch carefully. As edges begin to liquefy, gently swirl the pan occasionally to help even melting. When all sugar is melted and amber in color (about 4–6 minutes), immediately add the 2 tablespoons cubed butter and stir briskly until incorporated.

Remove from heat and carefully whisk in the 3 tablespoons warmed heavy cream (mixture will bubble vigorously). Stir until smooth and glossy. Add a pinch of flaky sea salt, taste, and adjust with a little more salt if desired. Let the caramel cool at room temperature until slightly thickened but still pourable, about 10–15 minutes.

Chill a mixing bowl and beaters for 10 minutes in the refrigerator if possible. Pour the cold 1 cup heavy cream into the bowl, add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Whip with an electric mixer on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip; cover and refrigerate until ready to use.

Slice 2 of the ripe bananas into 1/4-inch rounds. Thinly slice the third banana lengthwise (optional—for garnish) and brush with a little lemon juice if you want to prevent browning (lemon juice not included in ingredient list; optional).

Break or reserve Nilla wafers whole for garnish. Arrange a layer of wafers in the bottom of individual serving glasses or a serving dish (about 2–3 wafers per serving). Spoon a generous layer of chilled banana cream over the wafers (about 1/3 cup per serving). Scatter a layer of banana slices over the cream and add another layer of wafers and cream as desired, finishing with cream on top.

Drizzle the cooled but pourable caramel over the top of each assembled serving (about 1 tablespoon caramel per serving). Add a dollop of fresh whipped cream (about 2 tablespoons per serving). Garnish with a few whole or broken Nilla wafers and a few banana slices or a lengthwise banana slice for presentation.

Serve immediately if you prefer crisp wafers, or refrigerate assembled desserts for up to 1 hour to allow flavors to meld (note wafers will soften over time). Leftovers should be stored covered in the refrigerator and consumed within 24 hours.