Banana Pudding Recipe: Silky Custard in 45 Minutes

Instructions:

1. In a heavy-bottomed saucepan, whisk together granulated sugar, cornstarch, and salt. Gradually stream in cold milk while whisking constantly.
2. Cook over medium heat until the mixture begins to bubble and thicken. Temper the egg yolks by adding a small splash of the hot milk mixture to the yolks, then slowly pour the yolk mixture back into the pan.
3. Whisk for 2 minutes until the custard coats the back of a spoon. Remove from heat, stir in butter and 2 tsp vanilla extract. Strain through a fine-mesh sieve into a clean bowl.
4. In a glass dish, create a layer of vanilla wafers followed by a layer of sliced bananas. Pour one-third of the warm custard over the fruit, ensuring full coverage to prevent oxidation.
5. Repeat the layering process twice more, ending with custard. Press plastic wrap directly onto the custard surface and refrigerate for at least 4 hours.
6. Before serving, beat the heavy whipping cream, confectioners' sugar, and 2 tsp vanilla extract until stiff peaks form. Spread over the chilled pudding.