Ingredients
The following ingredients have 12 Servings
- 3 large eggs
- 3/4 cup (155g) sugar
- 1/4 cup (33g) all purpose flour
- 1/4 tsp salt
- 3 cups milk (I used 2%)
- 1 1/2 tsp vanilla extract
- 14 oz can sweetened condensed milk
- 1 1/3 cup heavy whipping cream, cold
- 6 tbsp (44g) powdered sugar
- 1 tsp vanilla extract
- 8 oz vanilla wafers (about 60 cookies), divided
- 4 large bananas, cut into 1/4-inch slices
Instruction
- In a small bowl, whisk the eggs together, set aside.
- In a large saucepan combine sugar, flour and salt. Whisk in the milk.
- Cook and stir over medium heat until it’s beginning to thicken and it just begins to bubble.
- Once it begins to bubble, reduce heat to low. Cook and stir for 2 more minutes, then remove from heat.
- Slowly pour a small amount of the milk mixture into the eggs, whisking constantly so that the eggs don’t scramble.
- Pour the entire mixture back into the pan and whisk constantly. Bring back to a gentle boil over medium heat.
- Cook while stirring for 2 more minutes, then remove from heat. Stir in 1 ½ teaspoons of vanilla extract. Keep in mind that the pudding thickens as it cools, so you don’t need it to be super thick before you remove it from the heat.
- Allow pudding to cool for about 15 minutes, stirring occasionally.
- Add the sweetened condensed milk to the pudding and allow it to continue to cool. The pudding will naturally thin out a little after you add the milk, it’s ok.
- When the pudding cools to about room temperature, make the whipped cream. Add the heavy whipping cream, powdered sugar and remaining teaspoons of vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.
- Gently fold the whipped cream into the pudding in two part.
- In an ungreased 9×13 baking dish, add a layer of vanilla wafers (about 45-50), then the banana slices and then the pudding.
- Cover and refrigerate overnight. Just before serving, crush the remaining vanilla wafers and sprinkle over top.
