Scratch-made Banana Pudding Recipe

Directions

1. 1

   Prepare the Custard

   In a medium saucepan, split the vanilla bean lengthwise and scrape the seeds into the milk. Add the whole bean to the saucepan and heat the milk over medium heat until it is steaming but not boiling.

2. 2

   Mix Egg Yolks

   In a bowl, whisk together the granulated sugar, cornstarch, and egg yolks until smooth. Gradually pour in the warm milk mixture, whisking continuously to temper the eggs.

3. 3

   Thicken the Custard

   Return the mixture to the saucepan and cook over medium-low heat, stirring constantly until the custard thickens and coats the back of a spoon, about 5-7 minutes. Remove from heat and stir in the butter until melted.

4. 4

   Cool the Custard

   Strain the custard through a fine-mesh sieve into a bowl to remove the vanilla bean. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature.

5. 5

   Assemble the Pudding

   In a serving dish, layer the Nilla wafers, sliced bananas, and custard. Repeat the layers until all ingredients are used, finishing with a layer of custard on top.

6. 6

   Chill and Serve

   Refrigerate the banana pudding for at least 4 hours or overnight. Before serving, top with whipped cream.