Southern Banana Pudding

Ingredients

• For the custard: 3/4 cup sugar
• 1/3 cup cornstarch
• 1/4 tsp salt
• 4 cups whole milk
• 4 large egg yolks
• 2 tbsp butter
• 2 tsp vanilla
• For assembly: 1 (11 oz) box vanilla wafers
• 5 ripe but firm bananas, sliced
• lightly sweetened whipped cream, to serve (optional)

Steps

1. Whisk the sugar, cornstarch and salt in a saucepan, then whisk in the milk and yolks until smooth.
2. Cook over medium heat, whisking constantly, until thick and bubbling, 8 to 10 minutes. Boil 1 minute more, then take off the heat and stir in the butter and vanilla.
3. Press plastic wrap onto the surface and cool 20 minutes until warm, not hot.
4. In a 9x13 glass dish, layer wafers, banana slices and custard, repeating two or three times and ending with a smooth layer of custard.
5. Arrange a final row of whole wafers over the top, pressing them in lightly, and tuck a few banana slices between them.
6. Cover and chill at least 4 hours or overnight. Spoon into bowls and add whipped cream if you like.

TipSlice the bananas right before layering and make sure each slice is covered in custard; that keeps them from browning.