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Ingredients
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Custard / Pudding
Assembly
Method
Custard / Pudding
Heat milk
In a large heavy-bottomed saucepan, combine 6 cups whole milk and 1 cup granulated sugar. Warm over medium heat, stirring occasionally, until steam appears and small bubbles form at the edges (do not boil).
Temper yolks
In a medium bowl, whisk 6 large egg yolks with 3 tablespoons cornstarch until smooth and pale. Slowly ladle 1 cup of the hot milk mixture into the yolks in a thin stream while whisking constantly to temper.
Thicken pudding
Pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking constantly. Cook over medium-low heat, whisking or stirring continuously, until the mixture thickens and comes to a gentle boil (about 5–8 minutes). Once thick enough to coat the back of a spoon, remove from heat.
Finish custard
Stir in 6 tablespoons unsalted butter, 2 teaspoons pure vanilla extract and 1/2 teaspoon kosher salt until butter melts and mixture is smooth. If using cream cheese for stability, beat 8 oz cream cheese until smooth and temper a small amount of hot pudding into it, then mix back into the pudding until fully incorporated. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin and chill until cool (about 1 hour) or until ready to assemble.
Assembly
Prepare bananas
Peel and slice 24 ripe bananas into 1/4-inch rounds. To prevent excessive browning, toss slices gently with a light spritz of lemon juice if desired (not required).
Whip topping
In a large chilled bowl, whip 3 cups heavy cream with 1/4 cup powdered sugar until medium-stiff peaks form. If you used cream cheese in the custard, you may reduce cream slightly. This whipped cream will be used as topping and a light layer between tiers.
Layer pudding
In a large catering-sized dish (approx. 12x18 inches) or multiple smaller pans, spread a thin layer (about 1/2 inch) of cooled pudding across the bottom. Arrange a single layer of vanilla wafers (about 1 cup crushed or whole as preferred) over the pudding. Top the cookies with one-third of the banana slices in an even layer. Spread about 1 to 1 1/2 cups pudding over the bananas to cover. Repeat layers: cookies, bananas, pudding until ingredients are used, finishing with a final layer of pudding.
Top and finish
Spread the whipped cream evenly over the final pudding layer. Optionally press a few whole vanilla wafers or a sprinkle of 1/2 cup crushed wafers on top and scatter 1/2 cup toasted sliced almonds for garnish. Cover and chill the assembled pudding for at least 4 hours, preferably overnight, to allow cookies to soften and flavors to meld. Keeps refrigerated for up to 3 days.
Serve
Cut into squares or scoop into portions. If serving to 16–20 guests, plan on 1/2 to 3/4 cup per person. Spoon extra chilled pudding or whipped cream alongside if desired.