Ingredients

The following ingredients have 4 Servings
  • 2 cups whole milk
  • ⅔ cup granulated sugar
  • 2 egg yolks
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1-1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 2 large bananas for slicing (firm, yet ripe)
  • Lemon juice for dipping bananas
  • 24-36 vanilla wafers

Instruction

  • In a medium saucepan whisk together sugar, cornstarch, and milk. Slowly pour in 1/2 cup of the milk and whisk to combine. Add in the remaining 1 1/2 cups of milk and egg yolks and whisk again until everything is combined.
  • Cook the milk mixture over medium heat, whisking frequently, until bubbly and the mixture begins to thicken. This will take about 6-8 minutes. Remove from the heat and stir in the vanilla extract.
  • Strain the pudding mixture over a fine-mesh strainer into a mixing bowl.
  • Cover the bowl with plastic wrap and refrigerate for 30 minutes, or until cool.
  • In a large mixing bowl or bowl of a stand mixer, beat the heavy cream until soft peaks form.
  • Gently fold the whipped cream into the cooled vanilla pudding mixture. Set aside.
  • Slice the bananas and dip them into the lemon juice. This not only helps to prevent browning but also adds a touch of acidity to balance out the sweetness.
  • In a 2-quart trifle dish, layer in ⅓ of the pudding mixture. Top with half the vanilla wafters, to just cover the pudding. Top with ½ the sliced bananas. Repeat the layers, ending with the final third of the vanilla pudding. Alternatively, layer the ingredients in individual serving dishes.
  • Chill for at least 4 hours, but overnight is recommended. Serve within 3 days of preparing.