Ingredients
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3/4 cup Granulated sugar
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1/3 cup All-purpose flour
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1/4 teaspoon Salt
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3 cups whole Milk
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4 large egg yolks
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1 tablespoon Unsalted butter
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2 teaspoons Vanilla extract
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3 ripe, sliced Bananas
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1 box (about 11 ounces) Vanilla wafers
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Optional Whipped cream for topping
Directions
- Prepare the Custard:
- In a medium saucepan, whisk together the sugar, flour, and salt.
- Gradually whisk in the milk until the mixture is smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil, about 8-10 minutes.
- Temper the Eggs:
- In a separate bowl, lightly beat the egg yolks.
- Gradually whisk about 1 cup of the hot milk mixture into the egg yolks to temper them.
- Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture, whisking constantly.
- Finish the Custard:
- Cook over medium heat, stirring constantly, until the mixture thickens further, about 2-3 minutes.
- Remove the saucepan from heat and stir in the butter and vanilla extract until fully incorporated.
- Let the custard cool slightly.
- Assemble the Pudding:
- In a serving dish or individual serving cups, layer sliced bananas and vanilla wafers.
- Pour the warm custard over the bananas and wafers, covering them completely.
- Repeat layers until all ingredients are used, ending with a layer of custard on top.
- Chill and Serve:
- Cover the pudding with plastic wrap, ensuring that the plastic wrap touches the surface of the custard to prevent a skin from forming.
- Refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pudding to set.
- Before serving, you can optionally top with whipped cream and additional banana slices or crushed vanilla wafers for garnish.
