Banana Pudding

A silky, easy dessert featuring warm custard, ripe bananas, and crisp vanilla wafers.

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Warm the milk: Pour 480 ml (2 cups) whole milk into a medium saucepan and heat over medium until small bubbles form — about 4–6 minutes.
Mix the dry base and yolks: In a bowl, whisk 100 g (1/2 cup) granulated sugar with 40 g (1/3 cup) cornstarch and a pinch of fine salt. Add 3 large egg yolks and whisk until smooth.
Temper the eggs: Slowly pour one-quarter of the hot milk into the yolk mixture, whisking constantly. Then pour the tempered yolks back into the saucepan with the remaining milk.
Cook until thickened: Return the pan to medium heat and whisk constantly until the custard comes to a gentle boil, about 2–3 minutes.
Finish and chill the custard: Stir in unsalted butter and vanilla extract until glossy, then strain through a fine-mesh sieve into a bowl. Cool in an ice bath for 10–15 minutes, then chill in the fridge for at least 30 minutes.
Prepare bananas and wafers: Slice bananas into rounds just before assembly and lay out the vanilla wafers.
Assemble the pudding: Spread a layer of custard in the bottom of your dish, add a layer of wafers, then bananas. Spoon custard over the bananas and repeat layers, ending with custard on top.
Top and chill: Whip heavy cream with sugar until soft peaks form and spread over pudding. Refrigerate for at least 1 hour before serving.

For best texture, assemble within 4 hours of serving and chill to allow layers to set.