Name: Classic Banana Pudding
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10 servings
Cuisine: American
Ingredients: 4 cups whole milk; 0.75 cup granulated sugar; 0.25 cup cornstarch; 0.5 teaspoon kosher salt; 4 egg yolk, from large eggs; 2 tablespoons unsalted butter, cut into small pieces; 2 teaspoons vanilla extract; 11 ounces vanilla wafer; 5 banana, ripe but firm, sliced 1/4 inch thick; 1.5 cups heavy cream, cold; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Ready in: 35 mins

Serves: 10 servings

Ingredients: 14

This banana pudding returns the dessert to its familiar layered form: vanilla custard, ripe bananas, vanilla wafers, and softly whipped cream. The wafers soften as the pudding chills, giving each spoonful the creamy, cakey texture people expect from the classic dish.

Ingredients

Vanilla Custard
4	cups whole milk
³⁄₄	cup granulated sugar
¹⁄₄	cup cornstarch
¹⁄₂	teaspoon kosher salt
4	egg yolk, from large eggs
2	tablespoons unsalted butter, cut into small pieces
2	teaspoons vanilla extract
Layers
11	ounces vanilla wafer
5	banana, ripe but firm, sliced 1/4-inch thick
Whipped Cream
1 ¹⁄₂	cups heavy cream, cold
2	tablespoons powdered sugar
1	teaspoon vanilla extract

Instructions

1.	Whisk the sugar, cornstarch, and salt in a medium saucepan until no lumps remain.
2.	Whisk in the egg yolks and about 1 cup of the milk until smooth.
3.	Whisk in the remaining milk and set the pan over medium heat.
4.	Cook, whisking constantly, until the custard thickens and begins to bubble, 7 to 9 minutes.
5.	Reduce the heat to low and cook for 1 minute, whisking continuously.
6.	Remove the pan from the heat and whisk in the butter and vanilla extract until the custard is glossy.
7.	Transfer the custard to a bowl, press plastic wrap directly on the surface, and let it cool for 20 minutes.
8.	Arrange a layer of vanilla wafers in the bottom of a 2 1/2-quart dish.
9.	Top the wafers with half of the banana slices and spread half of the warm custard over them.
10.	Repeat with another layer of wafers, the remaining bananas, and the remaining custard.
11.	Cover and refrigerate the pudding until the wafers soften and the custard is cold, at least 4 hours or up to overnight.
12.	Whip the heavy cream, powdered sugar, and vanilla extract to soft peaks just before serving.
13.	Spread the whipped cream over the chilled pudding and garnish with a few extra wafers if desired.