Equipment
* optional
Ingredients
Vanilla Custard
- 720 ml whole milk
- 150 g granulated sugar
- 35 g cornstarch
- 2 g salt
- 4 egg yolks
- 30 g unsalted butter, cubed
- 10 ml vanilla extract
Layers
- 300 g vanilla wafers
- 4 bananas, peeled
Whipped Topping
- 360 ml heavy cream, cold
- 30 g powdered sugar
- 5 ml vanilla extract
Nutrition (per serving)
Method
In a medium saucepan, off the heat, whisk together the granulated sugar, cornstarch, and salt until evenly combined to prevent cornstarch lumps.
Gradually whisk the whole milk and egg yolks into the dry ingredients until the mixture is completely smooth.
Place the saucepan over medium heat. Cook, whisking constantly and scraping the corners of the pan, until the custard bubbles and thickens significantly, reaching about 82°C/180°F.
Remove the saucepan from the heat immediately. Stir in the cubed unsalted butter and vanilla extract until the butter melts and the custard is glossy.
Arrange a single, tight layer of vanilla wafers across the bottom of a 9x13 inch baking dish.
Slice the bananas into 5mm rounds and distribute half of them evenly over the vanilla wafers.
Pour half of the warm custard over the bananas, spreading it gently with a heatproof spatula to cover the fruit completely.
Repeat the layering process once more with the remaining vanilla wafers, the rest of the sliced bananas, and the remaining warm custard.
Press a piece of plastic wrap directly onto the surface of the top custard layer to prevent a skin from forming. Transfer to the refrigerator and chill for a minimum of 4 hours to set the custard and soften the wafers.
Just before serving, whip the cold heavy cream, powdered sugar, and vanilla extract in a mixer until medium peaks form.
Remove the plastic wrap from the chilled pudding. Spread the whipped cream evenly over the top and garnish with crushed vanilla wafers.
Chef's Notes
- Layering the pudding while the custard is still hot is the essential technique for authentic Southern banana pudding; the heat penetrates the wafers, turning them into a tender, cake-like layer.
- For the best banana flavor, select fruit that is yellow with light brown speckles. Completely yellow bananas lack complex sweetness, while heavily bruised bananas will turn to mush in the dessert.
- Pressing the plastic wrap directly onto the final hot custard layer is crucial. It stops evaporation and prevents a rubbery skin from forming as the starches cool.
- Whipping the cream just to medium peaks keeps the topping luxurious and pillowy. Over-whipped, stiff cream will feel heavy and greasy on the palate.
Storage
Refrigerator: 3 days — Bananas will continue to brown and wafers will become very soft over time. Best consumed within 48 hours.
