Serves 4-6
60 Nilla wafers
3 ripe bananas, sliced thin
4 egg yolks
3/4 cup sugar
3 tablespoons cornstarch
3 cups cold milk (I used 2%)
2 teaspoons vanilla
2 tablespoons butter
Cool Whip or whipped cream, for serving
1. In an 8-inch square pan, line up Nilla wafers. You could just dump them in and smooth, but I lined them up in rows and made two layers of wafers. Top wafers with banana slices. Set aside.
2. In small heatproof bowl, beat egg yolks until smooth. Set aside
3. In small saucepan, mix sugar and cornstarch together with a whisk until evenly mixed. Pour in cold milk and whisk until smooth.
4. Place saucepan on medium heat. Stir constantly and cook until it bubbles. Allow mixture to boil for 2 minutes, stirring constantly.
5. Working very quickly, whip egg yolks while pouring about 1 cup of the hot milk into egg yolks. Beat yolk/milk mixture until smooth and whip back into hot milk in saucepan. Return to medium heat.
6. With saucepan on heat, stirring constantly, return mixture to a soft boil. Once it boils, remove from heat.
7. Stir vanilla and butter into pudding until vanilla is incorporated and butter is melted. Pour hot pudding over bananas and wafers in square pan. Gently tap pan against counter (lift an inch off surface and gently drop) to bring any air bubbles to the surface. Place a piece of plastic wrap directly onto the surface of the pudding to prevent skin from forming.
8. Place pan of pudding in the refrigerator on a level shelf or surface. Allow to chill for at least 4 hours before serving. Can be stored in refrigerator for no more than 2 days (wafers get too soggy). Serve with Cool Whip or whipped cream.
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