Vanilla Custard with Banana & Vanilla Wafers

Adapted from Alton Brown

3/4 cup granulated sugar (I use 1/3 cup)

3 tablespoons cornstarch

1/4 teaspoon kosher salt

2 large eggs

1 large egg yolk (I skip this)

2 cups whole milk (I use 2 % milk)

3 tablespoons unsalted butter, cut into 6 pieces and chilled (I use 1 tablespoon)

1/2 teaspoon vanilla extract

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 (I skip this)

• Whipped cream
  • 1 cup whipping cream
  • 2 tablespoons powdered or fine grained sugar (I use 1 tablespoon and a drop of vanilla)
  • I lik to add 1/8 teaspoon cream of tarter to stabilize the whipped cream in case there are leftovers.

1. In an unheated saucepan, whisk together the sugar, cornstarch, and salt.
2. Whisk in the eggs and egg yolk (if using).
3. Whisk in the milk until well combined.
4. 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.
5. Remove from heat and whisk in the butter, 1 piece at a time, being sure each piece is fully incorporated before adding the next.
6. Whisk in the vanilla extract.
7. Cover the surface of the pudding with a round piece of parchment and refrigerate until the pudding reaches 45 degrees F, approximately 2 hours.
8. If not using banana liquor, skip this step: Lay the vanilla wafers on a half sheet pan. Slowly and evenly pour the banana liqueur over the cookies. Set aside for 10 minutes.
9. Toss the banana slices with the lemon juice (if using) in a small bowl and set aside.
10. Spread a small amount of pudding in the bottom of a 1.5 quart glass mixing bowl (I like to use a trifle 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.
11. Put the whipping cream in the bowl of a stand mixer, add 1-2 tablespoons sugar and whisk just until stiff peaks form.
12. 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. Leftovers hold up much better without the whipped cream.

Print Recipe

Vanilla Pudding with Banana & Vanilla Wafers

Ingredients

• 2 egg yolks
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 2 cups milk
• 1 teaspoon vanilla extract
• 1 tablespoon butter
• 45 vanilla wafers (I like Trader Joe's Organic Vanilla Wafers)
• 3 ripe bananas, sliced into 1/4 inch rounds
• 1 cup whipping cream
• 1-2 tablespoons powdered or fine grained sugar

Instructions

1

In a cold saucepan, whisk together the egg yoks, sugar, and cornstarch. Slowly whisk in the milk.

2

Turn on the heat to medium and whisk occasionally until it begins to heat up; then once the mixture starts to get hot, whisk constantly until it boils; turn down the heat and allow to boil for about 1 minute.

3

Remove from heat and whisk in butter and vanilla.

4

Cool the pudding on the counter, covered. Whisk every few minutes (this method of prevents a skin from forming on the top of the pudding). When it's cooled down, transfer to the refrigerator to thicken for approximately 2-3 hours.

5

TO ASSEMBLE: If needed, whisk the pudding to get it all nice and creamy again. If it's too thick, whisk in a bit of milk or cream.

6

Spread a small amount of the pudding in the bottom of a 1 1/2 quart glass mixing bowl.

7

Cover with a layer of vanilla wafers - followed by a layer of banana slices. Repeat with 1/3 of the pudding, followed by a layer of vanilla wafers, followed with a layer of bananas.

8

Add the rest of the pudding and top with a layer of vanilla wafers.

9

Put the whipping cream in the bowl of a stand mixer. Add the sugar and beat with whisk attachment just until soft peaks form.

10

Spoon the whipped cream over the pudding and spread to cover completely.

11

Refrigerate for 30 minutes before serving. Store, covered, in the refrigerator for up to 3 days.