Adapted from Alton Brown
- 3/4 cup granulated sugar, plus 2 tablespoons (I use 1/2 cup sugar)
- 3 tablespoons cornstarch
- 1/4 teaspoon kosher salt
- 2 large eggs
- 1 large egg yolk
- 2 cups whole milk
- 3 tablespoons unsalted butter, cut into 6 pieces and chilled (I use salted butter)
- 1/2 teaspoon vanilla extract (I use 1 teaspoon)
- 45 vanilla wafers
- 4 ounces banana liqueur (I skip this)
- 3 ripe bananas, peeled and sliced into 1/4-inch rounds
- 1 tablespoon freshly squeezed lemon juice (optional)
- 1 cup heavy whipping cream, very cold
- 1 cup whipping cream
- 2 tablespoons powdered or fine grained sugar (I use 1 tablespoon)
- I like to add 1/8 teaspoon cream of tarter to stabilize the whipped cream in case there are leftovers.
- In an unheated saucepan, whisk together until well combined:
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 2 large eggs
- 1 egg yolk
- 1/4 teaspoon kosher salt
- Turn the heat onto medium-low; cook, stirring constantly until the mixture reaches 172-180F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges.
- Remove from heat and whisk in 3 tablespoons butter, 1 piece at a time, until well combined.
- Whisk in 1 teaspoon vanilla extract.
- Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45-F, approximately 2 hours.
- Toss the banana slices with the 1 tablespoon lemon juice in a small bowl and set aside.
- Spread a small amount of pudding in the bottom of a 1.5-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Spoon 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
- Put the whipping cream in the bowl of a stand mixer, add 2 tablespoons of sugar and 1/8 teaspoon cream of tarter, and whisk just until stiff peaks form.
- Spoon the whipped cream over the cooled pudding and spread to cover completely. Top with any remaining soaked cookies.
- Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.