Banana Pudding Recipe

Prep

In a medium saucepan, combine whole milk and heavy cream. Place over medium heat and warm until just steaming (do not boil), about 4–6 minutes, stirring occasionally.

Egg mixture

In a medium bowl, whisk together 1 tablespoon granulated sugar, cornstarch, and the 4 egg yolks until smooth and slightly pale.

Temper eggs

Slowly ladle about 1 cup of the hot milk mixture into the egg yolk mixture while whisking constantly to temper the eggs. Then pour the tempered egg mixture back into the saucepan with the remaining milk/cream while whisking.

Cook custard

Return saucepan to medium-low heat and cook, whisking constantly, until mixture thickens and coats the back of a spoon, about 3–6 minutes. Do not let it boil. Once thick, remove from heat.

Finish custard

Stir in 3 tablespoons granulated sugar (remaining), 3 tablespoons unsalted butter, 2 teaspoons vanilla extract, and 1 teaspoon kosher salt until butter is melted and fully incorporated. Pour custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Press plastic wrap directly onto the surface to prevent a skin and chill until slightly warm or room temperature, about 20–30 minutes (or refrigerate until cool but still spreadable, about 1 hour).

Prepare bananas

Peel and slice bananas into 1/4-inch rounds. To reduce browning, toss slices gently with a teaspoon of lemon juice if desired (optional).

Whip cream

In a chilled bowl, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract to medium-stiff peaks. Fold about 1/3 of the whipped cream into the cooled custard to lighten it, reserving the rest for topping.

Layer pudding

In a 9x9-inch baking dish or 2-quart trifle dish, spread a thin layer (about 1 cup) of custard on the bottom. Arrange a single layer of Nilla Wafers to cover the custard. Top wafers with a layer of banana slices (about half the bananas). Spoon/pour 1 1/2 to 2 cups of custard over bananas to cover. Repeat with another layer of wafers, bananas, and custard until ingredients are used, finishing with custard on top. Reserve a handful of whole wafers for garnish if desired.

Top and chill

Spread remaining whipped cream over the top of the assembled pudding. Cover and chill in refrigerator for at least 4 hours, preferably overnight, to allow wafers to soften and flavors to meld.

Serve

Before serving, garnish with reserved wafers, crushed Nilla wafers, and grated dark chocolate if using. Scoop into bowls, making sure to get pudding, softened wafers, and banana in each serving.