Name: Homemade Banana Pudding
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 10 to 12 servings
Ingredients: 3 1/2 cups whole milk; 1 1/2 cups sugar; 1/2 cup all-purpose flour; 1/4 teaspoon kosher salt; 8 large egg yolks; 1 teaspoon vanilla extract; 2 tablespoons unsalted butter; 1/2 vanilla bean, cut in half lengthwise; 1 cup heavy whipping cream; 2 tablespoons sugar; One 11-ounce box vanilla wafers, plus additional crushed wafers, for garnish, optional; 5 medium-size ripe bananas, sliced, plus more for garnish, optional

Directions

Make the pudding: Combine the milk, sugar, flour and salt in a large saucepan over medium-low heat. Cook, stirring constantly, until it becomes thick, about 8 minutes. Place the egg yolks in a small bowl and beat lightly. Whisk a little bit of the milk mixture into the egg yolks until tempered. Slowly add the egg mixture to the milk mixture, and whisk until combined. Cook 2 more minutes to cook the eggs, stirring constantly. Remove the pan from the heat and add the vanilla and butter, stirring to melt the butter. Let stand until cooled, about 30 minutes. (You can also chill the custard over an ice bath for 10 minutes.)
Make the vanilla bean whipped cream: Chill a mixing bowl and beater in the freezer. Scrape the vanilla seeds from pod with a paring knife into the chilled bowl. Add the whipping cream and sugar to the bowl and beat with an electric mixer at medium-high speed until stiff peaks form.
To finish: Arrange a single layer of vanilla wafers in the bottom of a 9-by-13-inch baking dish. Add a layer of sliced bananas on top. Cover with half of the pudding. Repeat the layers once. Top the last layer with the whipped cream. Garnish with the crushed vanilla wafers and sliced bananas, if desired. Cover and chill 1 hour, or until ready to serve.

On Tonight

Homemade Banana Pudding

Pudding:

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